| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Main dish, Mcdougall | 6 | Servings |
INGREDIENTS
| ;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 |
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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