1 small yellow onion, diced 2 tablespoons minced garlic 4-5 fresh green chilies, sliced or chopped 1lb dry navy beans, cooked, mostly drained 1 cup rice milk 3 cups water 4 tablespoons bouillon powder/paste 1 teaspoon cumin 2 tablespoon or more curry powder 1/8-1/4 cup white cooking wine olive oil

1. Heat oil in pan then add onion, pepper, cumin, and curry. Cook on high until onions are nearly soft. 2. Add wine and let cool down a little still on high. But watch veggies and don't overcook to mush or burn. 3. Add milk, water and bouillon and cook until bouillon is dissolved. 4. Add vegetable mix from pan to navy beans. Simmer on an eye until flavors are mixed.