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Mexican Bean Stew

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Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

1 hrs

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.

Ingredients

1 1
CAN CAN PINTO BEANS
drained, rinsed *
2 30
TABLESPOONS ML SPICE MIXTURE
mexican, see below *
2 2
EACH CARROTS
cut into 2 inch chunks
½ 118
CUP ML ZUCCHINIS
cut into 2 inch chunks
2 2
CANS CANS TOMATO SAUCE
low sodium *
Mexican spice mix
5 25
TEASPOONS ML CUMIN
5 25
TEASPOONS ML CHILI POWDER
2 ½ 13
TEASPOONS ML BLACK PEPPER
5 75
TABLESPOONS ML ONIONS
dried
5 75
TABLESPOONS ML GARLIC
dried
2 ½ 13
TEASPOONS ML SALT

Directions

Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add enough water to achieve desired consistency.

Simmer covered for 30 to 60 minutes. Serve hot.

Mexican Spice Mix: Combine spices and store in a covered bottle.

Use 3 tablespoons of mix for every 1 cup of dried beans.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 101 11% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1146mg 48%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 20%
Sugars g
Protein 9g
Vitamin A 85% Vitamin C 30%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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