Yucatán Black Bean Stew

Rinse the 1 cup of dried black beans, check for & discard any pebbles. Add to a large pot with 4 cups water, 1 onion, peeled & chopped,1 clove of garlic (optional), & full pack of Stock+Spice Yucatán seasoning (2 tsps.). Bring to a boil, then reduce to simmer for 1-ish hours. Time these next steps to finish around the same time as your beans.  In a second pot add 4 cups of water, & 1 large chopped potato. Bring to a boil & simmer until potatoes are soft. Chop 3 beets & 4 carrots and coat lightly with olive oil. (Keep separated or the beets will turn the carrots pink!). Roast on a baking sheet at 375 for 20-30-ish minutes until nicely caramelized. Chop 4 leaves of kale, coat lightly with olive oil, & roast 10-ish minutes until crispy, but not burnt. When beans & potatoes are both ready, combine the 2 pots into one (don’t drain any water!). Purée mixture until nice and smooth. Salt to taste. Add any cooked, left-over turkey you may have now, if you wish. Ladle into bowls & top with roasted veggies. Serve & enjoy! (You could, of course, also add all of your veggies to the pot instead – just as tasty!)