Lunch

Spicy Mexican bean stew is for Lunch.

Spicy Mexican bean stew takes 15 minutes to prepare.

Spicy Mexican bean stew takes 20 minutes to cook.

Spicy Mexican bean stew makes 4 servings.

The ingredients for Spicy Mexican bean stew are:

1 cup Navy bean small white bean dry.25 (by CLARKBAR01)
400 grams Canned Tomatoes
50 g Bacon, Streaky (UK)
1 cup, chopped Onions, raw
0.5 cup, pieces or slices Mushrooms, fresh
0.5 cup, chopped Carrots, raw
0.5 cup Sweet Corn, Fresh
0.25 cup, chopped Green Peppers (bell peppers)
0.25 cup Green Beans (snap)
0.5 tsp Crushed Garlic (by ARCTIC.ORCA)
0.5 tsp chilli powder (by CYMRUGIRL1)
0.08 cup, sliced Jalapeno Peppers

Here is how you make Spicy Mexican bean stew:

Soak navy beans for 3 hours or overnight then cook in water for 20 mins or til soft. Fry carrot, green pepper, onion and mushrooms with garlic and chilli powder until onion is soft. Add bacon and jalapenos and gently fry for 5 mins then add corn, green beans and cooked navy beans and stir through. Add tomatoes and simmer for 15 minutes, adding water if necessary.Serving Size: Makes 4 servesNumber of Servings: 4Recipe submitted by SparkPeople user GANDER.

The nutritional information for Spicy Mexican bean stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 139.0

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 307.6 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 9.1 g
• Protein: 9.0 g

Spicy Mexican bean stew is Mexican cuisine.

The dietary needs meet for Spicy Mexican bean stew is Low Fat