Mexican Bean Stew
I had partial cans of assorted beans in my fridge and needed to find a way to use them. I found this recipe and just adjusted it to what I had on hand.
1 tbsp extra virgin olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
1 tsp cumin
1 cup canned pinto beans, rinsed and drained
1 cup canned garbanzo beans (chickpeas), rinsed and drained
1 1/2 cups canned black beans, rinsed and drained
3/4 cup low sodium chicken or vegetable broth
1 (14.5 ounce) can stewed tomatoes
1/2 cup frozen corn
1/2 tsp cinnamon
salt to taste
black pepper to taste
cayenne pepper to taste
Heat oil in medium saucepan over medium heat. Saute onion and garlic until onion becomes translucent. Stir in cumin. Add beans, broth, tomatoes, corn, and seasonings. Bring to a boil. Reduce heat to low and simmer 30 minutes.
Makes 6 servings.