Instructions: 6 Servings

Dr. Andrew Weil is well known for many of his achievements in the fields of medical research and practice of alternative medicine and treatments. He is perhaps less well known for his talents as a marvelous and innovative vegetarian cook. I have been lucky enough to be a guest at his dinner table a number of times when he was living in my part of the world, and even years later those meals remain vivid and inspiring in my memory.

1. Pick over the beans to remove any foreign objects. Wash the beans and soak them in water for at least 4 hours, or overnight, changing the water several times.

2. Drain the beans and place them in a large pot with enough water to cover the beans by 2 inches. Bring the beans to a boil, lower the heat, partially cover the pot, and simmer for 2 hours. Stir the beans from time to time and make sure that the level of water remains 2 inches above the surface of the beans.

3. In the meantime, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and saute for about 10 minutes, until they turn golden. Add the chili powder, chile, chipotle, oregano, cumin, allspice, and salt. Cook, stirring, for 2 minutes and add the tomatoes. Simmer for 5 minutes, then add this mixture to the beans, along with the carrots, mushrooms, and garlic. Simmer over low heat for about 1 hour, until the beans become creamy and start to melt into the liquid.

4. Correct the seasonings, adding more chili powder if you want a hotter flavor. Add balsamic vinegar and Tabasco sauce to taste. Serve in bowls accompanied by your choice of garnishes or toppings.

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