Name: Mexican Bean Stew
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

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Main dish, Mcdougall	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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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