Adapted From Rancho Gordo
1/2 cup white onion, small diced
1/4 cup carrot, small diced
1/4 celery, small diced
3 cloves garlic, minced
1/4 cup sweet potato, small diced
2 tbl. ghee or clarified butter
2 tbl. Garam Masala Spice Blend (available at most grocery stores)
5 cups chicken or vegetable stock
1-2 cups fresh shelled beans
1 tbl. lemon juice
Salt to taste
In a large pot or Dutch oven, sweat all of the vegetables in the ghee until translucent.
Add the Garam Masala and stir to combine.
Add the stock and beans and cook, covered, for at least 30min-1 hr, or until beans start to become creamy. Add the lemon juice and season with salt.
Serve over Basmati rice and garnish with goats yogurt, mint and cilantro