This one is my own invention!  It’s not super sweet like canned beans, but the molasses, onion, and slow cooking give it a complex mix of spice and sweet that’s extremely flavorful and satisfying.  It’s guaranteed to warm the bones of anybody who went downtown tonight to watch the Cleveland Indians play baseball in 39-degree weather.

2 medium potatoes, diced
1 large onion, in thin slices
1 tablespoon olive oil
2 tablespoons molasses
1/2 c. dry garbanzo beans
1/2 c. dry adzuki beans (small, dark red beans).  If you can’t find adzuki beans, use 3/4 c. garbanzos.
1/2 c. dry red lentils
6-8 small tomatoes (like Roma) or 3 very large tomatoes
4 c. water
1 t. fresh ground black pepper
salt to taste

Add all the ingredients together in a crockpot, and turn it on low.  Leave for 8-12 hours, and that’s it.  Serves 6-8.

If you don’t have a crock pot, make it in a covered soup pot in the oven at 250 degrees.  You can leave this to cook overnight or all day.  Check it about two hours after it starts cooking, and then once or twice more later on.  If it looks like it’s starting to dry out, add 2 cups of very hot water, and stir.  It should be very wet, but not watery like soup.  Add more water as necessary.