Pinto Bean & Rice Stew

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Pinto Bean & Rice Stew

 

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

 

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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