1 c. dried black beans or 3 c. cooked1-13 1/2 oz. cans mexican stewed tomatoes, undrained
1-13 1/2 oz. can diced tomatoes, undrained
1 can corn, drained
2 T. dehydrated onion
2-3 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. minced garlic
6 c. reserved water from cooking beans
1. Rinse and sort beans. Place in a bowl covered with water 3 inches above beans. Refridgerate overnight.
2. Drain and rinse beans again. Place beans and 10 c. of water in a pot. Bring to a boil. Reduce heat and simmer for 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 6 cups of water from cooking the beans. Drain the rest of the water.
3. Add the rest of the ingredients. Simmer 20-30 minutes.
