PREPARATION:

1. Preheat an oven to 180 degrees F. Prepare a stovetop smoker, according to manufacturer’s directions. Lightly drizzle the red onion rounds with some vegetable oil and lightly season with a few pinches of salt and pepper. Place the red onion rounds on the rack of the smoker. Smoke the onions for about 30 minutes. Remove from the smoker and transfer to a large baking sheet. Transfer to the oven to dehydrate until dry and crispy, 8 to 9 hours. Remove from the oven and set aside to save as a garnish for the beans.

   Editor's Note: Look for organic, locally-grown ingredients when possible.

2. Heat the vegetable oil in large pot over medium-high heat. Add the diced yellow onions and cook, stirring occasionally, until soft and lightly caramelized, about 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the diced tomatoes, coriander, cumin, mustard powder and crushed red pepper flakes and stir well. Turn down to a simmer and cook until the sauce has thickened, about 6 minutes. Add the vegetable stock, pinto beans and 1 teaspoon of salt. Bring up to a boil, partially cover with a lid and bring down to a simmer. Continue to cook the beans, stirring occasionally, until they are tender, about 1 ½ hours. Remove the lid, stir in the remaining 1 ½ teaspoons salt, 1 teaspoon black pepper, diced tempeh and cilantro. Place the beans in serving bowls and garnish with the crispy red onion.

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3. This recipe was featured in the International Vegetarian episode of Emeril Green.