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Hearty Mexican Bean Stew

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PREP TIME
15 min
COOKING TIME
95 min
TOTAL TIME
110 min
SERVINGS
6 servings
Dinner
Hearty Mexican Bean Stew
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
Instructions
1
Begin by thoroughly washing, sorting and categorizing the pinto beans, black beans and garbanzo beans. Place them in a large container and submerge them under water, allowing for an overnight soaking period.
2
Next, drain the soaked beans and transfer them to a large cooking vessel. Cover the beans with water and bring the mixture to a rolling boil. Continue to cook for 1 hour, or until the beans have reached their desired level of tenderness. During this time, it may be necessary to periodically add more water to the pot in order to prevent the beans from drying out or scorching.
3
In a separate and smaller cooking vessel, heat oil over medium-high heat. Add sliced onion and minced garlic to the pan and sauté until the onion becomes translucent, indicating that it is fully cooked. Stir in ground cumin to add depth and warmth to the dish.
4
To the pot with the cooked beans, add the sautéed onions and garlic, as well as crushed tomatoes. Simmer the mixture for 20 minutes, allowing the flavors to meld together.
5
Add frozen corn kernels and ground cinnamon to the pot. Continue to cook for an additional 15 minutes, stirring occasionally.
6
Finally, season the bean mixture with salt, black pepper and cayenne pepper to taste. Serve hot and enjoy.