Mexican Bean Stew
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pinto beans
drained, rinsed |
*
|
| 3E+1 | ml |
spice mixture
mexican, see below |
* |
| 2 | each |
carrots
cut into 2 inch chunks |
|
| 118 | ml |
zucchini
cut into 2 inch chunks |
|
| 2 | cans |
tomato sauce
low sodium |
*
|
| Mexican spice mix | |||
| 25 | ml |
cumin
|
|
| 25 | ml |
chili powder
|
|
| 13 | ml |
black pepper
|
|
| 75 | ml |
onions
dried |
|
| 75 | ml |
garlic
dried |
|
| 13 | 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.
