• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 tablespoon olive oil
• 2 leeks, white and 1' of pale-green part, diced
• 4 garlic cloves, finely chopped
• 2 large carrots, peeled, cut into 1/4' cubes
• 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut into 1/4' cubes
• 1â??1 1/2 tablespoons ground ancho chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 teaspoons kosher salt plus more for seasoning
• 1 1/4 cups dried cannellini (white kidney) beans, soaked overnight (to yield about 3 cups) or two 15-oz. cans cannellini beans, rinsed
• Cilantro leaves (optional)
• 1 ripe avocado, peeled, chopped

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