Mexican Bean Stew

Mexican Bean Stew


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


1 h 50 m servings 426 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  1. 46 Ratings


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...

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...

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 ...

who would have though all those beans together could make such harmonious music! mind you, I did use navy beans in place of garbanzos as I had soaked navy/pinto and black beans the night before ...

The soup was really muddy and the black beans ran so all the beans looked really dirty. I made alot because I thought that it would be good and boy did I regret that. Might have been better if I...

Very nice. I made this while a hurricane was knocking on our door. Cheated by substituting two 15oz cans of black beans and 1 can of Garbanzo, and adding 1.5 cups of chicken broth. Didn't hav...

Unless you plan to feed the whole Mexican Army, use only half the amount of beans, double the tomatoes, double the onion, and add your favorite spices. Next time after triple soaking the beans (...

This recipe is wonderful! I have even non-vegetarians eating and requesting this one! Very filling and pretty easy to make a well. I make this a lot. Thank you so much for sharing the r...

I loved this recipe. I'm embarassed to admit, I went back for several helpings after dinner. Using canned beans made for really speedy prep. The end result was fantastic. I had never had garbanz...