Sunday, April 22, 2007

Mexican Bean Stew

I served this bean stew with cheese and salsa quesadillas and topped with a little sour cream and manchego cheese. It was a very hearty meal and the left overs can be easily frozen.

1 cup dried pinto beans
1 cup dry black beans
1/2 cup dry red beans
1/2 cup navy beans
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, crushed
2 teaspoon ground cumin
1 teaspoon chili powder
1/4 tsp red pepper flakes
1 (14.5 ounce) can crushed tomatoes
1/4 teaspoon ground cinnamon
salt and pepper to taste
cayenne pepper to taste

Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
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.
Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin, chili powder, red pepper flakes and cinnamon. To the beans add the onions, garlic and crushed tomatoes. Simmer for 30 minutes. Season with salt, pepper and cayenne to taste before serving.

Make sure to soak your beans SEPARATELY, other wise the black beans will give the pinto beans and navy beans a gross color.

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