Ayurveda Recipes from Maharishi Ayurveda

Three Bean Stew

• 3/4 cup dried pinto beans
• 3/4 cup dried black beans
• 3/4 cup dried kidney beans
• 4 Tbl. Olive Oil
• 4 Tbl. Maharishi Ayurveda Ghee
• 6 celery stalks, chopped to bite size pieces
• 2 or 3 fresh serrano peppers, seeded and minced
• 2 Tbl. chili powder
• 2 Tbl. Maharishi Ayurveda Vata Churna
• salt
• black pepper

Pick over and discard any damaged beans and remove any small stones. Rinse the beans and in a large bowl, add water to cover by an inch and soak for 4 to 8 hours. In a medium stockpan, warm the olive oil and ghee and add the vata churna, peppers and celery and saute until the celery is soft, about 7 minutes. Add the chili powder and mix well. Next, discard the water from the soaked beans and stir into the spice and vegetable mix. Add enough water to cover the beans 3 inches and bring to a boil. Reduce to a low simmer and cook uncovered until the beans are tender, about 2 1/2 hours. Add a little more water if the beans begin to dry out. Add salt and pepper to taste and serve. Enjoy!
Recipes by Dennis Boatright