Mexican Veggies & Pinto Beans

Name: Mexican Veggies & Pinto Beans Recipe
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 7
Ingredients: 3 TBS. extra virgin olive oil; 3 small onions diced; 12 cups water; 1 cup Navy beans; 3/4 cup Northern beans; 2 TBS. cilantro dried; 2 medium carrots cut into slices; 2 tsp. cumin ground; 2 tsp. chili powder; 4 cups green pepper chopped(about 2 lg.); 3 cups frozen mixed vegetables; 1/2 tsp. black pepper; 1/4 tsp. cayenne

(2)

Minutes to Prepare: 15
Minutes to Cook: 135

Number of Servings: 7

Ingredients

3 TBS. extra virgin olive oil3 small onions, diced12 cups water1 cup Navy beans3/4 cup Northern beans2 TBS. cilantro, dried2 medium carrots, cut into slices2 tsp. cumin, ground2 tsp. chili powder4 cups green pepper, chopped(about 2 lg.)3 cups frozen mixed vegetables1/2 tsp. black pepper1/4 tsp. cayenne

Directions

Makes 7 - one cup servings
Heat oil in large soup pot over medium heat.
Add onions.
Cook for 5 minutes, stirring occasionally,
till onions soft.
Add 12 cups water and the beans.
Cover and raise heat to high.
Bring to a boil, then lower heat to medium.
Cover and cook 45 minutes, stirring occasionally.
Add cilantro, cumin, chili and carrots.
Cook, uncovered, for 45 minutes.
When beans are tender, add green pepper and 2 spice peppers. Cook 30 more minutes.
Stir in mixed veggies and cook 5 minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user LEBOOBOO.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 182.8
Total Fat: 6.6 g
Cholesterol: 0.0 mg
Sodium: 99.0 mg
Total Carbs: 27.5 g
Dietary Fiber: 8.2 g
Protein: 6.7 g

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Member Reviews

KJWILGEN
This was good, I put it over brown rice. I will cook this again. - 4/20/09
TEXQUILTMAMA
This was so delicous..We just had it without the rice..Again, I really loved it.. - 4/4/09

Reply from LEBOOBOO (4/12/09)
Thank you for trying my recipe, but even more for taking the time to let me know...especially since you enjoyed it. Have a blessed journey. Ellie