Three Bean Stew

Your family will love this three bean stew. Beans are a staple food in ayurvedic nutrition because they are a rich source of vegetarian protein.


  • ¾ cup dried pinto beans
  • ¾ cup dried black beans
  • ¾ cup dried kidney beans
  • 4 Tbsp. olive oil
  • 4 Tbsp. ghee
  • 6 celery stalks, chopped to bite-size pieces
  • 2 or 3 fresh serrano peppers, seeded and minced
  • 2 Tbsp. chili powder
  • 2 Tbsp. Maharishi Ayurveda Organic Vata Churna
  • Salt
  • Black pepper


  1. Pick over and discard any damaged beans and remove any small stones. Rinse the beans and, in a large bowl, add water to cover by an inch and soak for 4 to 8 hours.
  2. In a medium stock pan, warm the olive oil and ghee and add the Organic Vata Churna, peppers and celery and sauté until the celery is soft, about 7 minutes. Add the chili powder and mix well.
  3. Next, discard the water from the soaked beans and stir into the spice-and-vegetable mix. Add enough water to cover the beans 3 inches and bring to a boil. Reduce to a low simmer and cook uncovered until the beans are tender, about 2½ hours.
  4. Add a little more water if the beans begin to dry out. Add salt and pepper to taste and serve. Enjoy!

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