6 ounces dry pinto beans (about 1 cup)
6 ounces dry cannellini beans (about 1 cup)
4 ounces dry cranberry beans (about ⅔ cup)
4 quarts water
3 tablespoons salt
¼ cup vegetable oil
2 pounds onions, chopped fine
1 teaspoon salt
½ cup walnuts
3 tablespoons chili powder (mild) to ⅓ cup chili powder (hot)
2 shiitake mushrooms
4 teaspoons dried oregano
28 ounces diced tomatoes, slightly drained
⅔ cup bulgur
3 tablespoons tomato paste
1 - 2 jalapeño chiles, stemmed and coarsely chopped
6 garlic cloves, minced
3 tablespoons soy sauce