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Eye of the Goat Beans

12 ounces eye of the goat beans

Water

2-3 tablespoons olive oil (or oil of your choice)

3 cloves garlic, minced

1 medium onion, chopped

½ cup carrots, chopped

½ cup bell peppers, chopped (I used two small yellow and green peppers)

½ cup celery, chopped (including some leaves)

5 hot peppers, chopped (or to taste)

1 cup tomatoes, chopped

2 tablespoons tomato paste (optional, will add sweetness)

3 teaspoons salt

1 teaspoon pepper (black, cayenne, or Aleppo)

1 teaspoon ground cumin

Garnish: Basmati rice, chopped fresh herbs (parsley or cilantro), and hot pepper (Aleppo or hot pepper flakes)

Pick through the beans to make sure there are no pebbles. Rinse the beans, drain them, and put in a crock pot. Cover with about two inches of water. Soak overnight. Drain. Pick through the beans again (just to make sure there are no bad ones you missed the first time). Cover with fresh water. Cook for 2 hours on medium or high. The temperature depends on how powerful your crock pot is; ours is old so I put it on high.

While the beans are cooking, wash and chop your veggies. Then, in a large frying pan, sauté the vegetables in the olive oil. Cook until the veggies are slightly tender. Stir in the tomato paste, salt, pepper, and cumin. Add this mixture to the beans in the crock pot. Cover. Cook for about 2-3 more hours, stirring occasionally. Check periodically for doneness. You can turn it to low when the beans are almost tender. Serving suggestion: serve with Basmati rice, fresh herbs, and an extra sprinkle of hot pepper.