I've made these twice now, once with canned beans and once with dried beans soaked overnight. The dried beans were better. This last time I doubled the recipe, using two pounds of beans. I halved the veggies, using only one onion and one red bell pepper for the two pounds of beans. I liked this better than the full amount. I also halved the amount of balsamic vinegar, as I was afraid it would be too overwhelming. I upped the amount of oregano a little, and added a little cayenne instead of chile peppers, as I wanted my one year old to be able to eat it. I added just enough water to cover the beans, and continued to add water as it cooked out. The beans turned out pretty good, and could be used in a variety of ways. I've served them with a Cuban pork roast and yellow rice, and also with a chile rellenos quiche. I think I'll eat the leftovers in burritos. Tastes great, healthy and economical.
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I've made these twice now, once with canned beans and once with dried beans soaked overnight. ...