James Beard Award–winning cookbook author and Native foods historian and educator Lois Ellen Frank shares one of her favorite recipes for using dried foods from the previous growing season. She cooks the stew in a large cast-iron pot that was passed down to her by her mother. “The taste from the cast iron makes this chile bean stew even more delicious,” she says. “It can be made with meat or just with beans and vegetables and tastes great either way. It makes a hearty meal by itself or a side to any feast. It is a favorite at all family and ceremonial gatherings.”
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