• 1 large yellow onion, Chopped • 8 cloves garlic, minced • 1 tablespoon cumin seed toasted and ground • 2 tablespoons ancho chile powder • 1 teaspoon cayenne pepper, more or less to taste • 1½ cups tomato paste • 3 cups cooked pinto beans or two 15 ounce cans, rinsed and drained • 2 cups black beans or one 15 ounce can, rinsed and drained • 2 cups garbanzo beans or one 15 ounce can, rinsed and drained • 2 28 ounce cans diced tomatoes • Sea salt and black pepper to taste

Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute. Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.