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Mexican Bean Stew

 

27

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 can pinto beans
drained, rinsed
*
2 tablespoons spice mixture
mexican, see below
*
2 each carrots
cut into 2 inch chunks
½ cup zucchini
cut into 2 inch chunks
2 cans tomato sauce
low sodium
*
Mexican spice mix
5 teaspoons cumin
5 teaspoons chili powder
2 ½ teaspoons black pepper
5 tablespoons onions
dried
5 tablespoons garlic
dried
2 ½ teaspoons 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

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Comments

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 10111% of calories 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?

 

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