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Home > Mexican bean stew

Mexican bean stew

Recipe Information

Servings 6
Preparation Time 15 Minutes
Cook Time 1 Hour, 35 Minutes
Total Time 1 Hour, 50 Minutes
Difficulty Easy
Main Ingredient Black Beans; Corn; Garbanzo Beans; Pinto Beans
Category Beans & Legumes; Rice & Grains
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine Mexican
Cook Method Boiling
Diet Gluten Free; Heart Healthy; High Protein; High Fiber; Low Cholesterol; Low Fat; Vegan; Vegetarian




  • Rinse all the beans with cold water. Place the beans in a large bowl and soak overnight with water.

  • Drain the beans and put them into a large pot. Fill the pot with water so the beans are covered and boil for 1 hour or until the beans are cooked. Additional water may be added to the pot to avoid drying or scorching of the beans.

  • In a small saucepan, add olive oil and heat with medium-high heat.

  • Put the onions and garlic in the saucepan and saut� until the onions are transparent. Add the cumin to the saucepan and stir.

  • Add the saucepan mixture and the crushed tomatoes to the beans. Simmer the mixture for 20 minutes.

  • Add the corn and cinnamon to the mixture and cook for 15 minutes.

  • Use salt, pepper, and cayenne to season to desired taste.


Nutrition (per serving)

  • Calories: 426 cal

  • Total fat: 6g

  • Saturated fat: 1g

  • Cholesterol: 0mg

  • Sodium: 227mg

  • Potassium: 1,157mg

  • Carbohydrate: 76g

  • Fiber: 22g

  • Protein: 23g