Mexican bean stew

Recipe Information

Ingredients

• 1 cup dried pinto beans

• 1 cup dried black beans

• 1 cup dried garbanzo beans

• 1 tablespoon olive oil

• 1 onion, diced

• 4 cloves garlic, crushed

• 1 teaspoon ground cumin

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups fresh corn kernels

• 1/2 teaspoon ground cinnamon

• Salt and black pepper to taste

• Cayenne pepper to taste

Directions

• Rinse all the beans with cold water. Place the beans in a large bowl and soak overnight with water.

• Drain the beans and put them into a large pot. Fill the pot with water so the beans are covered and boil for 1 hour or until the beans are cooked. Additional water may be added to the pot to avoid drying or scorching of the beans.

• In a small saucepan, add olive oil and heat with medium-high heat.

• Put the onions and garlic in the saucepan and sauté until the onions are transparent. Add the cumin to the saucepan and stir.

• Add the saucepan mixture and the crushed tomatoes to the beans. Simmer the mixture for 20 minutes.

• Add the corn and cinnamon to the mixture and cook for 15 minutes.

• Use salt, pepper, and cayenne to season to desired taste.

Nutrition (per serving)

• Calories: 426 cal

• Total fat: 6g

• Saturated fat: 1g

• Cholesterol: 0mg

• Sodium: 227mg

• Potassium: 1,157mg

• Carbohydrate: 76g

• Fiber: 22g

• Protein: 23g