Three Bean And Potato Stew

1. 1

   In a large (4qt?) sauce pan, pour entire contents of tomato juice and bring to a boil.

2. 2

   While waiting on juice to boil, slice potatoes in half or quarters depending on how big you like your chunks.

3. 3

   Also slice the 1/2 onion into 1/4 inch strips and separate layers.

4. 4

   once juice is boiling, place potatoes gently into liquid.

5. 5

   Place onion slices and garlic into liquid as well. continue to boil slowly for about 15 - 20 minutes or until potatoes are tender but still firm. They can be cut easily with a dull knife.

6. 6

   Pour all three cans of beans into mixture along with mushrooms and stir. Bring mixture back to a boil, then reduce heat and cover. Simmer for 10 minutes.

7. 7

   The stew is done when beans and potatoes are very tender and can be cut or mashed with a spoon.

8. 8

   Warning, this needs to cool before being served, the beans and potatoes retain heat very well. I usually ladel it into bowls and let it sit for about 3 minutes.

9. 9

   Salt and Pepper to taste, though the tomato juice gives it a nice flavor on it's own.

10. 10

    ** as an extra touch, Frito scoops add a crunchy delight and can be added as a garnish just as you serve the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.