adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican Bean Stew
Mexican Bean Stew
0 Likes
Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Trio of beans cooked with fresh vegetables, spices, and corn. Soak dry beans overnight before simmering.
Ingredients:
  • 1 cup dried pinto beans
  • 1 cup dry black beans
  • 1 cup dry garbanzo beans
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups fresh corn kernels
  • 0.5 teaspoon ground cinnamon
  • cayenne pepper to taste
Instructions:
  • Clean and organize pinto beans, black beans, and garbanzo beans. Transfer them to a large bowl and fully submerge in water. Leave to soak overnight.
  • Rinse beans and transfer to a large pot, covering with water. Boil and simmer for 1 hour until beans are tender, adjusting water level as needed to ensure they stay moist and don't stick.
  • In a small saucepan, heat oil over medium-high heat. Saute onion and garlic until onion is transparent. Add cumin. Mix in the beans, crushed tomatoes, and simmer for 20 minutes. Stir in corn and cinnamon, then cook for an additional 15 minutes. Season with salt, pepper, and cayenne to taste before serving.

Similar Recipes