Mexican

Kidney Bean, Black Bean, Corn and Tomato Stew is for Dinner.

Kidney Bean, Black Bean, Corn and Tomato Stew takes 5 minutes to prepare.

Kidney Bean, Black Bean, Corn and Tomato Stew takes 10 minutes to cook.

Kidney Bean, Black Bean, Corn and Tomato Stew makes 7 servings.

The ingredients for Kidney Bean, Black Bean, Corn and Tomato Stew are:

Vegetable Oil- 3 tablespoons
1 Can of Diced Tomatoes
1 Can of Corn
1 Can of Kidney Beans
1 Can of Black Beans
2 - 3 onions
4 - 6 cloves of Garlic
1 teaspoon Cider Vinegar
2 tablespoons cumin powder
1 tablespoon chili

Here is how you make Kidney Bean, Black Bean, Corn and Tomato Stew:

Put oil in no-stick frying panHeat oil till it spreads across the panadd onions and half the garlicfry until golden brownOpen the cans, rinse the beansAdd both cans of beanUsing a fork or potato masher, mash the beans repeatedlyAdd the juice of the can of tomatoesMash beans againAdd tomatoesAdd chili, cumin, and vinegarMix together and mash againServes 7 people, or leaves you with great leftovers. Goes well with brown rice or whole wheat tortillas (90 calories each). If using tortillas, garnish with salsa and yogurt. Number of Servings: 7Recipe submitted by SparkPeople user TRANSGUY.

The nutritional information for Kidney Bean, Black Bean, Corn and Tomato Stew is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 259.1

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 486.7 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 12.4 g
• Protein: 11.4 g

Kidney Bean, Black Bean, Corn and Tomato Stew is Mexican cuisine.

The dietary needs meet for Kidney Bean, Black Bean, Corn and Tomato Stew is Vegetarian