Title: Mexican Bean Stew
Categories: Ethnic
Yield: 6 Servings

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
1		; 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

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

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