Mexican Bean Stew

Name: Mexican Bean Stew
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters dry black beans; 411 grams crushed tomatoes; 6 servings cayenne pepper to taste; 237 milliliters dried pinto beans; 473 milliliters fresh corn kernels; 237 milliliters dry garbanzo beans; 4 cloves garlic, crushed; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 Tbsp olive oil; 1 onion, diced; 6 servings salt and pepper to taste

Mexican Bean Stew

Mexican Bean Stew might be just the Mexican recipe you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 557 calories, 28g of protein, and 10g of fat per serving. This recipe serves 6. It works well as a main course. It is perfect for Autumn. Head to the store and pick up garbanzo beans, onion, garbanzo beans, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Rinse and sort pinto beans, black beans and garbanzo beans.

Ingredients you will need

Chickpeas

Black Beans

Pinto Beans

Place in a large bowl and cover with water. Soak overnight.

Ingredients you will need

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Heat oil in a small saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Crushed Tomatoes

Cinnamon

Ground Cayenne Pepper

Garlic

Onion

Pepper

Beans

Cumin

Corn

Salt

Equipment

Bowl

Pot

Sauce Pan

Ingredients

Servings:

237milliliters

dry black beans 411grams

crushed tomatoes 6servings

cayenne pepper to taste 237milliliters

dried pinto beans 473milliliters

fresh corn kernels 237milliliters

dry garbanzo beans 4cloves

garlic, crushed 1teaspoons

ground cinnamon 1teaspoon

ground cumin 1Tbsp

olive oil 1

onion, diced 6servings

salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.