| 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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