Mexican Bean Stew

This stew comes with a built-in bonus: a homemade Mexican spice mix you can batch up and store for future use. Cumin, chili powder, dried garlic, dried onion, black pepper, and salt blended together give you a versatile seasoning that works on beans, rice, tacos, and anything else that needs a Southwestern kick.

The stew itself is straightforward. Canned pinto beans, chunked carrots and zucchini, tomato sauce, and the spice mix simmer together in one pot. Adding water to your preferred consistency means you can make this anywhere from a thick, spoonable stew to a thinner, more brothy soup.

The 30-60 minute simmer range lets you control the texture. Thirty minutes gives you firmer vegetables and a lighter broth. A full hour breaks the beans down slightly and thickens the sauce naturally.

Completely vegan and built from pantry staples.

Kitchen Tips

• Make a big batch of the spice mix and store in a sealed jar. Use 3 tablespoons per cup of dried beans as a starting ratio.
• Use low-sodium tomato sauce. The spice mix already contains salt, and regular tomato sauce makes the stew too salty.
• Cut the carrots and zucchini into 2-inch chunks so they hold their shape during the longer simmer.
• This freezes well for up to 3 months. The flavors deepen after freezing and reheating.

Variations

• Black bean version: Swap pinto beans for black beans and add a squeeze of lime juice before serving.
• Meaty stew: Brown ground beef or chorizo before adding the beans and vegetables for a heartier version.