Recipe for...Mexican Bean Stew


Recipe for... vegeterian recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Mexican Bean Stew This recipe is rated : 1 Recipe 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 Cooking Procedures Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight. 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. 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.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: ce rest of butter substitute on top of crumbs. Brown in hot oven. Mrs. L. A. Hicks. 58 CONSERVATION RECIPES FISH CRAB COCKTAIL J 1/2 lb. crab meat. 2 tblsp. mild vinegar. 2 tblsp. tomato catsup. 2 tblsp. minced pimiento. 2 tblsp, fresh horseradish. 2 tblsp. minced bell pepper. 1/2 lemon juice only. Salt and pepper. Mix ingredients in order given. Chill and place in small glasses that have been iced. This will serve six persons. Mrs. Cleaveland Forbes. CRAB FLAKES WITH PIMIENTO
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