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Mexican Bean Stew Recipe
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1 cn Pinto beans -- drained, rinsed 2 tb -- Mexican Spice Mix (below) 2 Carrots -- cut in 2" chunks 1/2 c Zucchini -- cut in 2" chunks 2 cn Low sodium tomato sauce -- Mexican Spice Mix 5 ts Cumin 5 ts Chili powder 2 1/2 ts Black pepper 5 tb Minced onions, dried 5 tb Minced garlic, dried 2 1/2 ts 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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