Mexican Beans & Wheat Berries

  • 6 c. water
  • 2 T. oil
  • 1 c. pinto beans
  • 1 c. wheat berries
  • 1 onion chopped
  • 1 c. green chilies chopped
  • 1 t. chili powder
  • 1/2 t. salt
  • 1/2 t. each cumin, oregano, cayenne
  • 2. T. soy sauce
  • 2 c. stewed tomatoes

Soak beans and wheat berries overnight. Simmer and cook for 3-4 hours. Add remaining ingredients. Simmer until beans and wheat berries are tender.

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