Mexican Bean Stew

SUBMITTED BY: Donalyn PHOTO BY: Maeve

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

PREP TIME	15 Min
COOK TIME	1 Hr 35 Min
READY IN	1 Hr 50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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
1/2 teaspoon ground cinnamon
salt and pepper to taste
cayenne pepper to taste

READ REVIEWS (19)

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 17, 2006 by Karen H

Great recipe...I really enjoyed it! My comments are on the technique...soak the beans separately to avoid discoloring. Also, when you bring them to a boil, lower the heat and partially cover the pot. A mexican olla traditionally used to cook beans has holes in the cover to let steam escape.They should be cooked at a simmer,not a full boil. If you need to add water, add hot water from a kettle or tea kettle on the stove top. Never add cold water..it lowers the temp too much! Finally, when you cook the onions, add the garllic only after the onion has turned translucent... browning the garlic will make it bitter! This is a great dish for all of us bean lovers. I've made it as directed and also have added cooked and crumbled chorizo... great both ways! Thanks!

6 users found this review helpful

Reviewed on Oct. 10, 2003 by PAXMOMMY

This recipe is wonderful! I have even non-vegetarians eating and requesting this one! Very filling and pretty easy to make a well. I make this a lot. Thank you so much for sharing the recipe!!!

4 users found this review helpful

Reviewed on Aug. 4, 2005 by Cookin in AZ

I loved this recipe. I'm embarassed to admit, I went back for several helpings after dinner. Using canned beans made for really speedy prep. The end result was fantastic. I had never had garbanzo's before and they were one of the ingredients I enjoyed most. Thanks for the recipe.

2 users found this review helpful

MORE MEMBER REVIEWS