Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
(about 9 cups)
Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In a 4-quart slow cooker combine beans, vegetable stock, pumpkin, onion, cumin, oregano, chili powder, and salt.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. If using low-heat setting, turn to high-heat setting. Stir in kale, tomatoes, edamame, and hot sauce. Cover and cook on high-heat setting for 30 minutes more.