Mexican beef stew
Yield: 6 Servings ;
Ingredients:
- 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
Instructions:
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
