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1/2 Photos of Porotos Granados (Bean Stew)
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 cutting back on the broth, and add more if it gets too dry.
Units: US | Metric
Serving Size: 1 (299 g)
Servings Per Recipe: 6
The following items or measurements are not included: