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

1 ; mexican bean stew
1cnPinto beans; drained, rinsed
2tb; mexican spice mix (below)
2 Carrots; cut in 2 chunks
1/2cZucchini; cut in 2 chunks
2cnLow sodium tomato sauce
1 ; mexican spice mix
5tsCumin
5tsChili powder
2 1/2tsBlack pepper
5tbMinced onions, dried
5tbMinced garlic, dried
2 1/2tsSalt

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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