Mexican Stew

Sort & rinse:
1 1/4 c black beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked beans & drain.

Put the beans in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a gentle boil.

Reduce heat, cover & simmer for 15 min.
Stir occasionally.

Then simmer with the lid slightly ajar
for 1 - 1 1/2 hrs. or more, depending
on the size & freshness of the beans, until beans mash easily.

Stir occasionally, adding more water
if the stew gets too dry.

After beans are soft, add:
5 c diced fresh tomatoes
1 c diced red bell peppers
1 c diced onions (red are best)
1 t salt
to the large bean pot.

Bring to boil & simmer with the lid still slightly ajar for 30 min. more.
Stir occasionally.

After simmering 30 min.,
add to the large pot:
1 c uncooked whole grain noodles (any kind)
2 c fresh or frozen corn, thawed
1 t basil
1 t cumin
1 t oregano
1 t paprika
1 t parsley
1/4 t garlic powder
2 1/2 t salt
2 c water
& simmer with the lid still slightly ajar for 25 min. more.
Stir occasionally.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

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