Mexican Bean Stew Popular Recipes

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Mexican Bean Stew

"Savory stew it's accurate on its very own or served over pasta or rice."

Ingredients :

1 cup dried pinto beans
1 cup dry black beans
1 cup dry garbanzo beans
1 tablespoon olive oil
1 onion, diced
four cloves garlic, crushed
1 teaspoon ground cumin
1 (14.5 ounce) can crushed tomatoes
2 cups clean corn kernels
half teaspoon floor cinnamon
salt and pepper to flavor
cayenne pepper to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H50M

Rinse and kind pinto beans, black beans and garbanzo beans. Place in a big bowl and cowl with water. Soak overnight.
Drain beans and vicinity in a large pot; cowl with water. Bring to a boil and cook dinner for 1 hour, or until beans are tender. It can be necessary to feature more water throughout cooking to prevent drying out or sizzling.
Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is obvious. Stir in cumin. To the beans upload the onions, garlic and overwhelmed tomatoes. Simmer for 20 mins. Stir in corn and cinnamon; cook 15 minutes greater. Season with salt, pepper and cayenne to flavor before serving.

Notes :

Try using a Reynolds® slow cooker liner to your sluggish cooker for less complicated cleanup.

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