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Mexican Bean Stew

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Submitted by caqlocke@juno.com

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

1 1
CAN CAN PINTO BEANS
drained, rinsed *
2 3E+1
TABLESPOONS ML SPICE MIXTURE
mexican, see below *
2 2
EACH EACH CARROTS
cut into 2 inch chunks
½ 118
CUP ML ZUCCHINI
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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