Mexican Bean Stew

4.0
(52)
42 Reviews
3 Photos

Savory stew that's good on its own or served over pasta or rice.

Submitted by Donalyn
Updated on July 14, 2022
3
Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 50 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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

  • ½ teaspoon ground cinnamon

  • salt and pepper to taste

  • cayenne pepper to taste

Directions

  1. Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.

  2. Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.

  3. Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

Nutrition Facts (per serving)

426 Calories
6g Fat
76g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 426
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 4%
Sodium 227mg 10%
Total Carbohydrate 76g 28%
Dietary Fiber 22g 77%
Total Sugars 6g
Protein 23g 45%
Vitamin C 13mg 14%
Calcium 124mg 10%
Iron 7mg 37%
Potassium 1157mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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