Pinto Bean & Rice Stew

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Pinto Bean & Rice Stew

Ingredients

  • 4 cups water
  • 1 cup dried pinto beans, washed
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh parsley, chopped
  • 1 tablespoon fresh epazote, chopped or 1 teaspoon dried
  • 2 medium tomatoes, diced
  • 1 teaspoon salt
  • 3 cups cooked white rice

Instructions

In a large pot, bring water, beans garlic, and onion to a boil. Reduce heat, and simmer for 45 minutes to 1 hour, or until beans are soft. Add chili powder, cumin, parsley, epazote, tomatoes, and salt, and cook over medium low heat for 15 minutes. Stir in rice and serve. Makes 4 servings.

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