Recipe inspired by one found in The Moosewood Cookbook by Mollie Katzen
2 TB Vegetable Oil
2 Onions, chopped, save the tops for serving
2 stalks Green Garlic, chopped
1/2 Celeriac, cubed
1 or 2 Carrots, diced
1 tsp each ground Coriander and Cumin
2 tsp Chili Powder
3 cups Eatwell Chicken Stock/Vegetable Broth/Water or a combination
1 tsp Salt, add more to taste
Black Pepper to taste
1 1/2 tsp Sherry (The original recipe calls for actual Sherry. I don't have any, so I used Sherry Vinegar which worked rather nicely, so you choose!)
1/2 cup Orange Juice
1 Orange, peeled and cut into bite sized pieces
Heat oil, over medium heat, in a sauce pan. Add onion and garlic and sauté, while you are chopping the celeriac and carrots. Continue to sauté about 3 minutes longer. Then add coriander, cumin and chili powder. Mix well and cook another 2 minutes. Add the liquid and cook until vegetables have softened some, then add the beans and cook another 20 minutes. When you are ready to serve add the orange juice and orange pieces. Top with some chopped onion tops after you have served it up in the bowl and if you like, add a dollop of sour cream.