Bean Stew
2 cups dried beans (I like to mix cannellini, kidney, and black beans; color and taste are fine; you choose)
2 tablespoons olive oil
2 peeled carrots
2 stalks celery
1 large onion
2 garlic cloves
1 cayenne chili
5 allspice berries
1/2 t cumin seed
2 cloves
1 2-inch cinnamon stick
Soak beans over night and rinse until water runs clear. Dice celery, onion and carrot; confine spices in a cheesecloth sack. Place everything in a crock pot and cook on high for 4 hours or low for 8 hours. Serve in a large soup plate garnished with Avocado slices arranged in a pinwheel, salsa and sour cream