Instructions: Start the beans soaking in 6-8 c warm water. I rinse and change water three or four times in 24 hours.

After soaking, in fresh water, bring to a slow rolling boil for an hour.

Start at hi and reduce to med once the beans start boiling. Keep almost covered, or you will end up with a steam bath in the kitchen. Stir every 15 minutes. Add water if necessary.

Start everything else when you turn the heat up on the beans.

Saute the garlic in 2 tbls of the vegetable broth on med in a 4 qt. pan.

Chop the onion and add to the garlic, adding the rest of the broth.

Chop and add the celery, green and red peppers, and the mushrooms.

Continue the saute for about 15 mins until the veges are softened.

Add the salsa, tomatoes and the can of corn (drained). Add the chile seasoning, and continue to simmer on low, stiring occasionally.

When the beans are done, drain, rinse and return to to the pot and add the veges and chile mix. Its basically done at this point, but gets better as the beans soak up some of the chile flavor, so I leave on low for 1 hour or so. A crock pot would be great for this. Use Masa flour

(comes with the Chile Mix) or plain flour to thicken, mixing with a little

warm tap water before adding to the chile.

Serve over rice or pasta. Keeps a week or more in the fridge.

Its easy to modify this one. Many of you have your own special chile spices, so do your own thing there. I will ocassionally add a can of green beans to the pot, or toss in a diced potato.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.