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See below ingredients and instructions of the recipe
;Mexican Bean Stew
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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