Mexican bean stew

Yield: 6 servings

Measure Ingredient
1 can Pinto beans;drained, rinsed
2 tablespoons ;Mexican Spice Mix (below)
2 \N Carrots; cut in 2\" chunks
½ cup Zucchini;cut in 2\" chunks
2 cans Low sodium tomato sauce
\N \N ;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

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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