Mexican Bean Stew

Pinto, black and garbanzo beans are simmered with fresh corn, tomatoes and savory spices. This recipe calls for dry beans, which will need to soak overnight.

Rated 4 from 38 votes

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

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.

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.

What You Need

Instructions

Popular Recipes List