Pinto Bean Stew

Name: Pinto Bean Stew
Ingredients: 1 cup dried pinto beans; 2 cups cold water; 1/2 cup chopped carrot; 2 garlic cloves, minced; 3/4 teaspoon chili powder; 1/2 teaspoon salt; Dash cayenne pepper; 1 package (16 ounces) frozen corn, thawed; 1 large onion, chopped; 1 medium green pepper, chopped; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 to 3 teaspoons balsamic vinegar; 1/4 teaspoon sugar

13 ingredients

4 steps

Ingredients

1 cup dried pinto beans
2 cups cold water
1/2 cup chopped carrot
2 garlic cloves, minced
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
1/4 teaspoon sugar

Directions

1

Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2

Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.
3

In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.
4

Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.