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Serves 6

This stew only gets better and hotter the next day. I use a large dollop of Tofu Sour Cream to cut the heat.


1 Tablespoon vegetable oil

1 medium onion, peeled, finely chopped

2 cloves fresh garlic, finely chopped

2 medium white potatoes cut into 1/4 x 1 inch sections

1 pound frozen or fresh roasted green chiles, peeled and chopped

1 cup dried pinto beans, washed, soaked overnight, drained, washed again, and then cooked in 4 cups fresh cold water for approximately 40 minutes or until tender


In a large sauce pan, heat the oil and fry the chopped onions for 2-3 minutes until translucent. Add the chopped garlic and sliced potatoes. Fry together 5-7 minutes, stirring frequently so the mixture doesn't burn. Add the defrosted or fresh green chiles and continue to fry until the mixture is well blended and all the vegetables are soft. Add the cooked pinto beans and bean water. Bring to a boil and then turn down heat to a simmer. Cook semi-covered 15 minutes. Serve with tortillas.

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