YIELD: 24 Servings 2 lbs. navy beans, dry* 1 Tbsp., 1 tsp. olive oil vegetable blend 10 oz. red onions, diced 1/4" 10 oz. red peppers, diced 1/4" 4 oz. fresh jalapeno, minced 3 oz. garlic, fresh, minced 5 oz. sherry wine 10 oz. tomatoes, diced 4 Tbsps., 2 tsps. cilantro, fresh, chopped *THE DAY BEFORE: Pick, rinse and drain beans. Cover beans with water (not listed) allowing enough room in container for beans to expand. Refrigerate overnight at 40°F or below. FOR THE STEW: The next day, ...
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