(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 cups dried pinto beans
1 cup dried adzuki beans
3 bay leaves
1 tsp. dried red chili flakes
6 cloves garlic, coarsely chopped
2 Tbsp. olive oil
1 large white onion, coarsely chopped
1 Tbsp. dried oregano
1 Tbsp. mustard seeds
2 tsp. ground cumin
2 tsp. chili powder
8 oz. tempeh, crumbled
1/2 tsp. salt
1 can (4oz.) chopped green chilies
1/2 cup fresh-squeezed orange juice
1 can (28 oz.) chopped tomatoes
1/3 cup chopped dried peaches or apricots
1 Tbsp. molasses
Sort the beans carefully and discard any small stones or discolored beans. Soak the two types of beans together in plenty of water at room temperature several hours or overnight. Drain off the soaking water and rinse the beans, then place in a stockpot with 10 cups of water, bay leaves, chili flakes, and half of the chopped garlic. Simmer over low heat until beans are barely tender - about 1 to 1 1/2 hours - adding more hot water, if necessary, to keep the beans submerged.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion, the remaining garlic, oregano, mustard seeds, cumin, chili powder, and tempeh. Add 1/4 tsp. of the salt and stir and sauté until the onion is becoming limp and the tempeh is nicely browned, about 10 minutes.
When the beans are tender, remove the bay leaves and stir in the remaining 1/4 tsp. salt. Add the tempeh mixture, orange juice, tomatoes and their juice, green chilies, peaches, and molasses. Simmer, stirring frequently, for 20 minutes. Serve hot.
