Mexican bean stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pinto beans;drained, rinsed |
| 2 | tablespoons | ;Mexican Spice Mix (below) |
| 2 | Carrots; cut in 2\" chunks | |
| ½ | cup | Zucchini;cut in 2\" chunks |
| 2 | cans | Low sodium tomato sauce |
| ;Mexican Spice Mix | ||
| 5 | teaspoons | Cumin |
| 5 | teaspoons | Chili powder |
| 2½ | teaspoon | Black pepper |
| 5 | tablespoons | Minced onions, dried |
| 5 | tablespoons | Minced garlic, dried |
| 2½ | teaspoon | 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 30-60 minutes. Serve hot.
Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T mix for every 1 cup of dried beans.
Adapted from Recipes to Lower Your Fat Thermostat, by LaRene Gaunt
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