Pinto Bean & Rice Stew
Ingredients
- 4 cup water
- 1 cup dried pinto beans, washed
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoon fresh parsley, chopped
- 1 tablespoon fresh epazote, chopped or 1 teaspoon dried
- 2 medium tomatoes, diced
- 1 teaspoon salt
- 3 cup 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.