Ingredients
- 4 chunks
- 2 mexican spice mix
- 2 carrots in (cut)
- 1/2 c zucchini in (cut)
- 5 tb garlic (minced)
- 5 tb onions (minced)
- 5 ts chili powder
- 5 ts cumin
- 2 1/2 ts black pepper
- 2 1/2 ts salt
- 2 packages low-sodium tomato sauce
- 1 package pinto beans (drained)
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
