bean soup (kuri)

soak overnight:
- 2 cups dry kidney beans
- 2 cups dry pinto beans

Then put in the slow-cooker in the morning:
- 3 tbsp. extra-virgin olive oil
- 1 medium onion diced
- 2 carrots sliced
- 3 fennel stalks, sliced
- 5 cloves garlic, minced (trust me)
- 1 tbsp. chili flakes
- 1/2 tbsp. cinnamon
- 1 tbsp. cumin
- 1 tbsp. sage leaves
- 1 tsp. cayenne
- the soaked beans
- fill water to top

Cooked all this on low all day and then added a cup of whole wheat pasta about 15 minutes before serving.

It makes a really thick minestrone-like soup. The spices don’t look like they’d make sense, but they blend really well. Serve in bowls with a bit of parmasan or grated mozza cheese.