Mexican Bean Stew
|Cooked pinto beans||3 Cup (48 tbs), drained|
|Mexican spice mix||3 Teaspoon|
|Corn||1⁄2 Cup (8 tbs)|
|Carrots||2 , cut in 2 inch chunks|
|Zucchini||1⁄2 Cup (8 tbs), cut in 2 inch chunks|
|Water||6 1⁄2 Cup (104 tbs)|
1. Combine pinto beans, Mexican Spice Mix, and vegetables in a soup pot. Add water.
2. Simmer, covered, for 30 to 60 minutes.