I have recently prepared this recipe in a slow cooker, but it can be done in a large pot. Start on medium heat, and reduce to very low for 3-4 hours after starting.

In pot, turned on higher heat, place bay leaves in olive oil with salt, coriander, peppercorns, bell pepper, garlic pieces, and cloves. Allow to heat for 15-20 minutes until spices flavor the oil.

Then, add dried thyme, Indian seasoning, and chopped jalapeno. Stir, and allow to steep for another 10 minutes. As a next step, add all the vegetables starting with the carrot and onion. After each addition, stir and allow them to absorb the oil and spice mixture. Add the can of tomatoes.

(If you did not soak the beans overnight, your very first step in preparing this recipe should be to place the beans in a pot with water to cover, turn on high heat until water simmers, take them off heat and leave them covered to absorb water and begin to cool slightly. Then, add the soaked beans to the pot after the can of tomatoes.)

Now, add the pre-soaked beans and chicken stock. Stir thoroughly, add a little more olive oil if desired, and leave slow cooker on low overnight, or cook on low heat on stove for 3-4 hours.