🌎 US Military Family World Cookbook Project

1 pound dried kidney beans, soaked overnight (or three 15-ounce cans, drained)
1 cup low-sodium vegetable broth
1 chayote squash, diced
1/2 carrot, peeled and diced
3 red, orange, or yellow sweet peppers, seeded and diced
2 large potatoes, peeled and diced
2 teaspoons chopped culantro coyote
1 small onion, diced
2 cloves garlic, minced
Salt and pepper (optional)

If using dried beans, drain the beans; discard the soaking water. Place beans in a large pot and add vegetable broth. Add water, as necessary, to cover beans. Bring broth to a boil; then immediately turn down to simmer. Cook for 25 minutes. Stir in the rest of ingredients; cook for about 25 more minutes, or until beans are tender, stirring occasionally to keep from burning. Add salt and pepper to taste before serving. Enjoy alone or with tortillas or rice.