Vlad's bean stew (modified by nocigar)

/*** adjust the heat if your stove burns really hot so it doesnt boil over ***/
/*** add sausage if you like ***/

ingredients:
-1 14oz can diced tomatos
-(optional) 1 miniature can of corn
-half an onion diced(use any onion you prefer)
-2 to 4 carrots rinsed but not peeled
-pinto beans
-(optional) handful of coriander (cilantro) chopped
-(to taste) seasoning (i use paprika, salt, pepper, cayanne, oregano)
-(optional) tobasco sauce
-(optional) 1 clove garlic

it really depends on how big the pot you're making this in is as far as how many beans you need goes. I like to put enough pinto beans to cover the bottom of the pot and then some.

soak the beans in a good amount of water covered overnight(12-24 hours).

after the beans have soaked, strain them and put fresh tap water (not hot) enough water so that after a good amount boils off it will still be covering the beans plus all the ingredients slightly (this takes practice)

boil the beans with the fresh water for about an hour with the lid off on about 6/10 heat. once foam appears scoop off the foam. you only need to stir it near the end of the hour, and when you do feel around with the spoon and make sure the beans are soft

take about 1/4 to 1/3rd of the now softened beans and put them in a blender with some of the water (and the clove of garlic but thats optional), if you do not have a blender mash these beans in a bowl with a spoon. blend or mash and put back in the pot for a creamy texture.

next chop up the onions and carrots and cilantro and throw them in, reduce heat to maybe 4-5/10. add in the corn(optional, but drain the corn if u do) add in the tomato (do not drain tomato can). add in the seasoning to taste.

Now comes the long part, let this boil either without a lid on 5/10 heat until it thickens, stirring occasionally, or if you want it to be less thick and more soupy simmer it on 2-3/10 heat with a lid. This part can go on for up to 3-4 hours, but if you want it real thick gradually lower heat as it gets thicker so it doesnt burn.

Once everything is nice and stewy and the beans are soft and the carrots and stuff arent too hard, and if its viscosity is to your liking it's pretty much done.

The cool thing about this stuff is if you dont add any meat, you can let it sit for up to 12 or so hours on no heat and it wont make you sick

oh and the tobasco, the tobasco really makes it nice. Don't forget that, though it is optional.