Mexican Bean Stew

"Great recipe...I really enjoyed it! My comments are on the technique...soak the beans separately to avoid discoloring. Also, when you bring them to a boil, lower the heat and partially cover the pot. ..." See moreA mexican olla traditionally used to cook beans has holes in the cover to let steam escape.They should be cooked at a simmer,not a full boil. If you need to add water, add hot water from a kettle or tea kettle on the stove top. Never add cold water..it lowers the temp too much! Finally, when you cook the onions, add the garllic only after the onion has turned translucent... browning the garlic will make it bitter! This is a great dish for all of us bean lovers. I've made it as directed and also have added cooked and crumbled chorizo... great both ways! Thanks!"

"Overall, this is a good base recipe but I added a few more items (celery, carrots, onion and brown rice) to make it as filling as possible. I also added a carton of cherry tomatoes alongside the tinne..." See mored tomatoes. "

"I've pulled a couple dozen recipes from this site and I've never been impressed enough to write but this is a fabulous and easy recipe to throw together. It's hard to believe how good it is for you. I..." See more must admit I am on a salt free diet so I used a salt free seasoning I found at Costco. For convenience I just threw in canned beans for all three types. Because it sounded like there should be some liquid after boiling the beans, though not specifically stated, I drained them into a measuring cup and 'replaced' the 1 1/2 cups of juice with a salt-free chicken broth. Everyone at work loved it with our BBQ over the usual beans that appear."