From the website of Cedar Circle Farm - Serves 6 - 8

3 cups Black Turtle Beans, cooked
2 TB Sunflower Oil or Butter
1 large Onion, peeled and quartered
4 large cloves Garlic, peeled
Two 28 oz cans chopped or Whole Tomatoes and juice
1 Butternut Squash, peeled and cubed to 1/2 inch
1 Celeriac Root, peeled and cubed 1/2 inch
1/2 cup (or more) Cilantro
1 qt Eatwell Farm Chicken Stock or good homemade Vegetable Stock
3 whole dried Chili Peppers OR use our favorite Chili Powder
1 Tb Paprika
1 tsp Black Peppercorns
1 TB dried Oregano
1 Bay Leaf
1 Tb Eatwell Farm Smoked Chili Salt or Regular Salt

Preheat oven to 350 F.  Add the butter or oil to a cast iron skillet or glass baking dish and spread evenly.  Add the cubed celeriac and butternut squash, the whole garlic cloves, and the quartered onion.  Add 1/3 the stock.  Bake for 35 minutes, or until the squash cubes are fork tender.  While the squash and celeriac are roasting, cook the tomatoes in a large sauce pan, with their juices, the salt and all the spices except the bay leaf.  Bring to a simmer, then lower heat and let it cook for about an hour (or until the squash is done baking).  Stir often, add water or stock to thin if needed.  When the squash and celeriac are done, separate them from the onion and garlic.   Put the roasted onion, garlic and what’s left of the liquid in the baking dish into a blender or food processor.  Add the fresh cilantro, seasoned tomatoes, then puree.  Combine pureed mixture, and the celeriac and squash cubes, in a heavy bottomed pot or use a slow cooker.  Add black beans, bay leaf, remaining stock and salt.  Let it cook on low for as long as you can.