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Mexican Bean Stew

Mexican Bean Stew

Mexican Bean Stew

A delicious stew that can be eaten on its own or with pasta or rice. High protein, high fiber, low fat, and low cost. Good food is delicious, satisfying and nutritious.

Servings: 5 servings
Total Time: 1h 50m
Prep Time: 15m
Cooking Time: 1h 35m
Mexican Bean Stew


  • 1 cup dried pinto beans
  • 1 cup dried black beans
  • 1 cup dried chickpeas
  • 2 cups fresh corn kernels
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 can crushed tomatoes
  • 2 red peppers, cut into pieces
  • salt and pepper to taste


    1. Rinse pinto beans, black beans, and chickpeas. Place in a large bowl and cover with water. Soak overnight.
    2. Drain beans and place in a large Sakuchi Stock pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. You may need to add more water during cooking to prevent drying out or burning.
    3. Heat oil in the SAKUCHI Fry Pan over medium-high heat. Sauté onion and garlic until onion is translucent. Stir in cumin. Add onion, garlic and chopped tomatoes to the beans. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more.
    4. Ready to enjoy! Season with salt, pepper and chili before serving.

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