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By Kumquat the Cat's friend on October 3, 2005
"Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest..."
Ingredients: corn kernels, winter squash...
Prep Time: 15 mins
Total Time: 1 hrs 5 mins