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 ...