Recipe - Mexican Bean Stew

1 cn Pinto beans;drained, rinsed
2 tablespoon ;Mexican Spice Mix (below)
2 Carrots; cut in 2" chunks
One half cup Zucchini;cut in 2" chunks
2 cn Low sodium tomato sauce
;Mexican Spice Mix
5 teaspoon Cumin
5 teaspoon Chili powder
2 One half teaspoon Black pepper
5 tablespoon Minced onions, dried
5 tablespoon Minced garlic, dried
2 One half teaspoon Salt

Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and
tomato sauce in a sauce pan. Add enough water to achieve desired
consistency. Simmer covered for 3060 minutes. Serve hot.

Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T
mix for every 1 cup of dried beans.

Adapted from Recipes to Lower Your Fat Thermostat, by LaRene Gaunt

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini