Recipe by Donalyn
"Savory stew that's good on its own or served over pasta or rice."
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dried pinto beans
dry black beans
dry garbanzo beans
1 (14.5 ounce) can
fresh corn kernels
salt and pepper to taste
cayenne pepper to taste
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!
The soup was really muddy and the black beans ran so all the beans looked really dirty. I made alot because I thought that it would be good and boy did I regret that. Might have been better if I had drained off the water that I boiled the beans in. The flavor was much too beany. I won't make this again.
Overall, this is a good base recipe but I added a few more items (celery, carrots, onion and brown rice) to make it as filling as possible. I also added a carton of cherry tomatoes alongside the tinned tomatoes.
I've pulled a couple dozen recipes from this site and I've never been impressed enough to write but this is a fabulous and easy recipe to throw together. It's hard to believe how good it is for you. I must admit I am on a salt free diet so I used a salt free seasoning I found at Costco. For convenience I just threw in canned beans for all three types. Because it sounded like there should be some liquid after boiling the beans, though not specifically stated, I drained them into a measuring cup and 'replaced' the 1 1/2 cups of juice with a salt-free chicken broth. Everyone at work loved it with our BBQ over the usual beans that appear.
who would have though all those beans together could make such harmonious music! mind you, I did use navy beans in place of garbanzos as I had soaked navy/pinto and black beans the night before I found this recipe. 2 other changes, used one can of Rotel (amazing stuff!) and one packet of Goya Sazon! PERFECT amount of heat! I also threw in some yellow bell pepper that I had to use up. For those that are indecisive on the cinnamon - OMG! you HAVE to make sure you add it in! This IMO makes this dish amazing! As another reviewer stated, it brings a whole other dimension of flavour! So....what are you waiting for? Get out the stock pot and make a batch TODAY! ;)
Very nice. I made this while a hurricane was knocking on our door. Cheated by substituting two 15oz cans of black beans and 1 can of Garbanzo, and adding 1.5 cups of chicken broth. Didn't have corn on hand so skipped it. The cinnamon added a lovely layer of flavor. The cayenne added an essential edge. A dollop of sour cream might have been nice, but did I mention the hurricane....
Unless you plan to feed the whole Mexican Army, use only half the amount of beans, double the tomatoes, double the onion, and add your favorite spices. Next time after triple soaking the beans (always soak your beans three times), I will use my pressure cooker. The corn should be added at the last moment, just to heat through. This recipe is an inexpensive way to feed your family wholesome food.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Bean Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 53
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