Ingredients
1 qt tomato juice (preferably those that were picked fresh and canned in a mason jar)
1/2 bag of Celebration mix potatoes (contains small purple, rose and golden potatoes.)
one can of pinto beans 16oz
one can of kidney beans 16oz
one can of navy beans 16oz
1/2 large yellow onion
one can of mushroom stems and pieces 4oz
1/4 teaspoon of minced garlic (fresh is best, but store bought is good too)
Preparation
In a large (4qt?) sauce pan, pour entire contents of tomato juice and bring to a boil.
While waiting on juice to boil, slice potatoes in half or quarters depending on how big you like your chunks.
Also slice the 1/2 onion into 1/4 inch strips and separate layers.
once juice is boiling, place potatoes gently into liquid. 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.
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.
The stew is done when beans and potatoes are very tender and can be cut or mashed with a spoon.
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.
Salt and Pepper to taste, though the tomato juice gives it a nice flavor on it’s own.
** as an extra touch, Frito scoops add a crunchy delight and can be added as a garnish just as you serve the dish.
