1 cn Pinto beans — drained, rinsed
2 tb — Mexican Spice Mix
(below) 2 Carrots — cut in 2″ chunks
1/2 c Zucchini — cut in 2″ chunks
2 cn Low sodium tomato sauce
— Mexican Spice Mix 5 ts Cumin
5 ts Chili powder
2 1/2 ts Black pepper
5 tb Minced onions, dried
5 tb Minced garlic, dried
2 1/2 ts Salt
Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add enough water to achieve desired consistency. Simmer covered for 30-60 minutes. Serve hot. Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T mix for every 1 cup of dried beans. Adapted from Recipes to Lower Your Fat Thermostat, by LaRene Gaunt