Name: Mexican Bean Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: ¼ cup cilantro/coriander, fresh; 1 tsp cumin, ground; 1 can chickpeas; 1 jalapeño; 1 tsp sugar; 1 small can corn; 1 tsp oregano; ½ red onion; 1 can black beans; ¼ tsp black pepper; 4 clove garlic; 1 tsp salt; 1 tsp paprika; 2 tbsp vegetable oil; 1 cup vegetable stock; 1 can crushed tomatoes; 2 cups brown rice, cooked

Bean Stew

Can I use canned beans instead of dried beans?

What vegetables can I use in my Bean Stew?

What spices and seasonings should I use in my Bean Stew?

Can I use a slow cooker or pressure cooker to make my Bean Stew?

How do I store and reheat my leftover Bean Stew?

After a high protein, high fibre, low calorie vegetarian dinner? Our Mexican bean stew is just the ticket! Try it now!

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

fresh cilantro

Seasonings

ground cumin

Beans & Legumes

garbanzo beans

jalapeno

Sugars & Sweeteners

sugar

Canned Vegetables

corn

dried oregano

red onion

black beans

black pepper

garlic

salt

paprika

Oils

milliliter

vegetable oil

Stocks & Broths

vegetable stock

crushed tomatoes

Grains & Rice

brown rice

Beta-carotene

Vitamin A

Trans fatty acids

Lycopene

Vitamins

Added Sugar

Sugar

Beta-cryptoxanthin

Potassium

Minerals

Sodium

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Zinc

Lutein+zeaxanthin

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Selenium

Vitamin K

Dietary Folate Equivalents

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Mexican Bean Stew

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Baking Goods

Meal

Pasta, Sauces, Grain

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