Name: 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

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.