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Vegetarian Green Chili Stew

1 cup dried pinto beans
1 tablespoon vegetable oil
1 medium onion, peeled, finely chopped
2 cloves fresh garlic, finely chopped
2 medium white potatoes cut into 1/4 x 1 inch sections
1 pound frozen or fresh roasted green chiles, peeled and chopped

Wash beans and soak overnight. Drain, rinse, and cook in 4 cups
fresh cold water for approximately 40 minutes or until tender.

In a large sauce pan, heat the oil and fry the chopped onions for
2-3 minutes until translucent. Add the chopped garlic and sliced
potatoes. Fry together 5-7 minutes, stirring frequently so the
mixture doesn't burn. Add the defrosted or fresh green chiles and
continue to fry until the mixture is well blended and all the
vegetables are soft. Add the cooked pinto beans and bean water.
Bring to a boil and then turn down heat to a simmer. Cook semi-covered
15 minutes. Serve with tortillas. Makes 6 servings.

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