Mexican Bean Stew

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

Step: 1

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

Step: 2

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.

Step: 3

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.

Per Serving: 426 calories; protein 22.6g; carbohydrates 76.3g; fat 5.9g; sodium 227mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.