Smoky Peruvian Beans

1 Chopped Onion
3 Garlic Cloves
1tsp Powdered Smoked Paprika
1tsp Powdered Cumin
3 Diced Skinny Carrots
1 Diced Red Bell Pepper
4C. Cooked Peruvian(Peruaño) Beans
2C. Vegetable Stock
½C. Water
3Tbsp Tomato Paste
2 Chipotle Chiles in Adobo sauce
1Tbsp Red Wine Vinegar
1Tbsp Honey
1Tbsp Tapioca or Cornstarch

Instructions

Soak the beans overnight.

Drain beans and put in a pot with a generous amount of water covering the beans. Bring to a boil then reduce to a simmer. Simmer for 45-60minutes or beans the desired firmness. Rinse cooked beans and set aside.

In a large skillet fry the onion for about 4 minutes in some olive oil. Add carrots, bell pepper, the dry spices, chipotle, and garlic. Fry for couple more minutes.

Add stock, water, tomato paste, vinegar, and honey. Stir till mixed.

Add beans and stir together.

Simmer 10-15minutes stirring occasionally.

Mix tapioca with a small amount of water (about 1/2 cup) in a separate bowl. Pour into simmering beans and stir.

Add salt to taste.