How To make Mexican Bean Stew
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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Today I will show you an easy way to soak and cook dry pinto beans. This method works great when you forget to soak the beans overnight to 24 hours. I will also show you an easy and simple Charro beans recipe. This is gonna be good!
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INGREDIENTS
1lb pinto beans (pre-soaked)
12 oz bacon
1 small onion
2 cloves of garlic
3 Roma tomatoes
fresh cilantro
1 Tbsp tomatoes chicken bouillon
salt to taste
3 to 3 1/2 cups water
5-quart pot
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Mexican Bean Soup
This delicious Mexican bean soup is so easy to make and absolutely packed with amazing flavors. Made with tons of beans, veggies, spices and features a tasty savory tomato both. It is filling and creamy yet chunky, making it a hearty nutrient-packed meal you can make in under 30 minutes on a busy weeknight. 100% vegan, dairy-free and naturally gluten-free.
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