Three Bean And Potato Stew

• 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)

1. In a large (4qt?) sauce pan, pour entire contents of tomato juice and bring to a boil.
2. While waiting on juice to boil, slice potatoes in half or quarters depending on how big you like your chunks.
3. Also slice the 1/2 onion into 1/4 inch strips and separate layers.
4. once juice is boiling, place potatoes gently into liquid.
5. 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.
6. 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.
7. The stew is done when beans and potatoes are very tender and can be cut or mashed with a spoon.
8. 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.
9. Salt and Pepper to taste, though the tomato juice gives it a nice flavor on it's own.
10. ** as an extra touch, Frito scoops add a crunchy delight and can be added as a garnish just as you serve the dish.

tomato juice, potatoes, pinto beans, kidney beans, yellow onion, mushroom stems, garlic

Taken from www.epicurious.com/recipes/member/views/three-bean-and-potato-stew-50168440 (may not work)