Photo: Kevin McCutcheon
Mexican Bean Stew
12 ingredients
15 min + 1 hr 35 min
6 servings
openrecipes
"Savory stew that's good on its own or served over pasta or rice."
Estimated Nutrition (whole recipe, rough)
530
Calories
22g
Protein
17g
Fat
81g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried pinto beans
- 1 cup dry black beans
- 1 cup dry garbanzo beans
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups fresh corn kernels
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
- cayenne pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes