1 to 2 onions, chopped
5 cloves garlic, chopped
3 red or Yukon Gold potatoes, in big chunks
2 carrots, in big chunks, or 1 cup baby carrots
2 1/2 cups mixed dried beans, soaked for 8 hours and drained
vegetable bouillon cube (or vegetable broth)
12 ounces dark beer
2 tablespoons soy sauce
1/2 teaspoon tarragon
2 teaspoons thyme
1 tablespoon paprika
1 tablespoon salt
Turn on the slow cooker, set the heat to low, and heat the oil. Add the onions and garlic, cover, and let cook for about half an hour. Add the potatoes, carrots, bulgur, and beans. Add the bouillon cube, beer, soy sauce, and all the spices and stir. Add enough water to cover the beans. Cover and cook 6 to 12 hours, stirring occasionally. If the beans look dry, add more water. Eventually, the liquid will thicken into a tasty brown sauce. When you’re ready to eat, adjust the salt to your taste.
NOTE: I used chickpeas, black-eyed peas, pinto beans, split peas, and lentils. Really, any combination of dried beans, peas, or lentils will work, just be sure to use at least three kinds.