Mexican Bean Stew Recipe

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Ingredients:

Serving

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	372.41 Kcal (1559 kJ)
Calories from fat	50.58 Kcal
		% Daily Value*
Total Fat	5.62g	9%
Sodium	113.66mg	5%
Potassium	1064.76mg	23%
Total Carbs	63.46g	21%
Sugars	7.07g	28%
Dietary Fiber	15.27g	61%
Protein	18.56g	37%
Vitamin C	3.7mg	6%
Iron	4.3mg	24%
Calcium	116.8mg	12%

Amount Per 100 g
Calories	206.83 Kcal (866 kJ)
Calories from fat	28.09 Kcal
		% Daily Value*
Total Fat	3.12g	9%
Sodium	63.13mg	5%
Potassium	591.34mg	23%
Total Carbs	35.24g	21%
Sugars	3.93g	28%
Dietary Fiber	8.48g	61%
Protein	10.31g	37%
Vitamin C	2.1mg	6%
Iron	2.4mg	24%
Calcium	64.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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