Ingredients
- 4 chunks
- 2 mexican spice mix
- 2 carrots in (cut)
- 65 gr zucchini in (cut)
- 40 gr garlic (minced)
- 30 gr onions (minced)
- 14 gr chili powder
- 10 gr cumin
- 7 gr black pepper
- 7 gr 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
