Didn't have much in the house to cook so went to the pantry and this is what I came up with.
2 14 oz. cans pinto beans
2 14 oz. cans black beans
1 14 oz can fava beans
1 14 oz. can cannellini beans
1/2 7 oz. can (3.5 ounces) chipotle peppers in adobo sauce
6 cloves of garlic
1 Tablespoon Chili powder
1 Tablespoon Cumin powder
1 teaspoon cumin seeds
1 tsp coriander seeds
3 Tablespoons tomato paste
2 cups roasted vegetable stock
Cilantro for garnish at the end
Rinse the beans thoroughly to remove as much salt as possible.
Put all of the remaining ingredients in a pot and simmer for a half hour uncovered. Taste for salt and if you need it, add it. The crunch will be the cumin and coriander seeds.
I've served this over brown rice, baked potatoes, on corn tortillas, with steamed vegetables, with my sour cream. Lots of different ways for a quick meal so be creative. You can put these in serving size containers and freeze them as well. You could add textured soy protein to up your protein, but not really necessary.