2 cups christmas beans
10 cups vegetable broth
1 red onion, sliced thin
1 red bell pepper, cut in bite size pieces
1 zucchini, cut in bite size pieces
1 shallot, sliced thin
4 cloves of garlic, chopped
1 tablespoon granulated onion
1 ear of corn, kernels sliced off
2 dried guajillo chilis, seeded
1 tablespoon cumin
1/2 bunch of cilantro
Rinse the christmas beans and soak them in water overnight. Drain the soaking water and put the beans into a large pot with the vegetable broth. Bring the beans to a simmer on high heat. Once they begin to simmer, decrease the heat to avoid boiling over and cook them for 90 minutes.
Skim off any foam that forms on top of the beans during cooking. Meanwhile, preheat your oven to 400 degrees F. Put the onion, bell pepper, zucchini, shallots and garlic on a baking tray lined with parchment paper. Roast the vegetables in the oven until they begin to brown (about 15 minutes). Take the tray out and stir the vegetables around and put the tray back in the oven.
Repeat this process until the vegetables are nicely roasted but not burnt. Once the beans have cooked for 90 minutes, add all the ingredients to the pot except for the cilantro. Cook the beans until they are completely soft. Add the cilantro to the pot, stir well and serve.