The next day, drain and cook the beans until tender.
In a deep pan sauté the carrot, celery, onion and garlic in olive oil over a low/medium heat. Stir them regularly until they are soft and the onions are translucent. Add in half of the beans and the dry spices and stir everything together.
Turn down the heat then stir in the aminos and apple cider vinegar. Next deglaze the pan with 1/2 bottle of the white wine, scraping up all the bits that are stuck to the bottom of the pan.
Finally add in all other ingredients (except the remaining beans and squash), with the stock and stir it all together. Then cover the pot with a lid, make sure the heat is on low and then cook it all down on that low heat until everything is soft and the flavors have come together. About 1 hour.
After an hour add in the remaining beans and squash, taste, season to taste and cover to cook for another 15 minutes or until you are ready to serve.
We top our bowls with chopped cilantro, spring onion and avocado slices and eat it with wedges of Paleo Corn Bread - you can find that recipe HERE.