This makes a big batch of hearty stew. The base is about 12 cups of well cooked beans. You can either use canned organic beans or you can follow the following instructions to make incredibly delicious digestible cooked beans.
Two days before :
Rinse 4 cups dry pinto/pink beans, place in a large bowl and cover with 3 inches or so of water. Soak in fridge over night or 12 hours.
After they are soaked, pour off water and place in crockpot. Cover with 2-3 inches of water and turn on high. Cook for 24 hours.
When the beans are done cooking, prepare:
2-3 crook-neck squash, cubed into desired size
1-2 zucchini, cubed into desired size
2 cups green beans, fresh or frozen, 1-in in length
2 cups corn, fresh or frozen taken off of the cob
1 large onion, 1 inch long slices
2-3 tomatoes, fresh in ½ inch cubes OR 2-32 ounce cans of tomatoes*
2-3 cups of water/juice from beans
Place vegetables in a large kettle and bring to boil for 10 minutes, allowing the vegetables to become tender, the green beans still keeping their bright green color. Add the hot beans to the vegetables and bring to a boil again before turning off.
*Decrease water by 2 cups or so if using canned tomatoes.
Seasonings:
1 ½ tablespoon salt
2 tablespoons oregano (opt)
1 tablespoon onion powder (opt)
teaspoon garlic powder (opt)
Serve with crackers or wrap in corn/wheat tortillas and enjoy Pueblo Stew