Colombian kidney beans with carrots and potatoes

4 tbsp dried cumin
5 pieces fresh grated turmeric
6 bay leaves
Salt and pepper
4 tbsp oil
8 cups softened kidney beans (soaked/boiled or canned)
8 carrots in 1-2 inch chunks
6 russet potatoes cut in 1/8 or 1 pound of mini potatoes, halved
1 tbsp garlic powder (optional)

Heat the oil and spices in a large pan
Add beans and vegetables and enough water to cover
Simmer until saucy and vegetables are soft, will thicken on standing

Served above with spanish rice