Mulligan Stew

What I had:
     1 lb. Uncooked Beans
     1 lb. Uncooked Rice (if you have instant rice, that's alright)
     1 quart Milk
     1 can of Corn (or creamed corn)
     Big Pot with lid (must be able to hold at least 3 quarts)
     about 2 and a half hours

Useful, but not necessary:
     Colander (to drain beans with)
     2 Limes (add juice to milk for a tasty treat)
     Curry Powder (mix in when it's done for extra flavor; I used 8 flavor packages from Maruchan Picante Chicken Ramen. I then used the Ramen to make Cheap-Ass Ramen Spaghetti)

What I did:
     First, fill the pot (huh, huh, huh...he said "pot" "Shuddup, stoner Beavis!") with 1.5 quarts of water. Add all of the beans.
     Leave the pot uncovered.
     Turn the heat to High, and bring to a boil. Boil for 10 minutes.
     Drain the water.
     Rinse.
     Add another 1.5 quarts of water, and boil it for another 10 minutes.
     Drain.
     Rinse.
     Refill and boil 10 minutes.
     Drain the liquid.
     Rinse the beans thoroughly and scrub any bean gunk off of the pot.
     Next, add the corn, rice, and milk.
     Again, leave the pot uncovered, and turn the heat to Medium-High.
     Now, you're going to have to cook the stew for about half an hour. You want to cook it until the stew is nice and thick, but not too dry. If it starts to boil over, turn it down to medium for a while. When the broth is nice and thick, but not too thick, it's done. If it's too dry or thick, just add more milk.

Best served hot.
Serves 2 hungry teenage guys for 2 or 3 days (serves 12).

--Bon Appetit!
Dave

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