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Mexican Hot Pot
Yield: Makes 6 servings
The word "pinto" is Spanish for paint, explaining the theory that pinto beans were so named because their mottled beige appearance before cooking looks like they were dabbed with paint. Cooked pinto beans add a pretty pink color and hearty texture to this vegetarian stew.
Ingredients:
1
tablespoon canola oil
1
medium onion, sliced
3
cloves garlic, minced
2
teaspoons red pepper flakes
2
teaspoons dried oregano
1
teaspoon ground cumin
1
can (28 ounces) whole tomatoes, chopped
2
cups whole kernel corn
1
can (15 ounces) chickpeas, rinsed and drained
1
can (15 ounces) pinto beans, rinsed and drained
1
cup water
6
cups shredded iceberg lettuce
Preparation:
1.
Heat oil in stockpot or Dutch oven over medium-high heat. Add onion and garlic; cook and stir 5 minutes. Add red pepper flakes, oregano and cumin; mix well.
2.
Stir in tomatoes, corn, chickpeas, pinto beans and water; bring to a boil over high heat.
3.
Reduce heat to medium-low; cover and simmer 15 minutes. Top individual servings with 1 cup shredded lettuce. Serve hot.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Sodium | 765 mg |
| Protein | 12 g |
| Fiber | 7 g |
| Carbohydrate | 46 g |
| Saturated Fat | <1 g |
| Total Fat | 5 g |
| Calories from Fat | 16 % |
| Calories | 252 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 2 |
| Starch | 2-1/2 |
This recipe appears in:
Mexican
