Mexican Bean Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 can: Pinto beans, drained, rinsed
2 tbsp: , Mexican Spice Mix (below)
2: Carrots, cut in 2" chunks
1/2 cup: Zucchini, cut in 2" chunks
2 can: Low sodium tomato sauce,
, Mexican Spice Mix
5 tsp: Cumin,
5 tsp: Chili powder,
2 1/2 tsp: Black pepper,
5 tbsp: Minced onions, dried
5 tbsp: Minced garlic, dried
2 1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp