Mexican Bean Stew

Mexican Bean Stew

Donalyn 0

"Savory stew that's good on its own or served over pasta or rice."

Ingredients 1 h 50 m {{adjustedServings}} servings 426 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
  2. 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.
  3. 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.
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Reviews 35

  1. 45 Ratings

Karen H

Great recipe...I really enjoyed it! My comments are on the technique...soak the beans separately to avoid discoloring. Also, when you bring them to a boil, lower the heat and partially cover the pot. A mexican olla traditionally used to cook beans has holes in the cover to let steam escape.They should be cooked at a simmer,not a full boil. If you need to add water, add hot water from a kettle or tea kettle on the stove top. Never add cold lowers the temp too much! Finally, when you cook the onions, add the garllic only after the onion has turned translucent... browning the garlic will make it bitter! This is a great dish for all of us bean lovers. I've made it as directed and also have added cooked and crumbled chorizo... great both ways! Thanks!


Overall, this is a good base recipe but I added a few more items (celery, carrots, onion and brown rice) to make it as filling as possible. I also added a carton of cherry tomatoes alongside the tinned tomatoes.


I've pulled a couple dozen recipes from this site and I've never been impressed enough to write but this is a fabulous and easy recipe to throw together. It's hard to believe how good it is for you. I must admit I am on a salt free diet so I used a salt free seasoning I found at Costco. For convenience I just threw in canned beans for all three types. Because it sounded like there should be some liquid after boiling the beans, though not specifically stated, I drained them into a measuring cup and 'replaced' the 1 1/2 cups of juice with a salt-free chicken broth. Everyone at work loved it with our BBQ over the usual beans that appear.