Mi Casa Stew

[Guest guest]

Mi Casa Stew

 

1 15-oz. can black beans, drained but not rinsed

1 15-oz. can pinto beans, drained but not rinsed

1 14 1/2-oz. can Mexican-style stewed tomatoes

2 c. vegetable broth

1 c. frozen or fresh corn

2 c. diced potatoes

1 c. frozen or fresh green beans, cut

1 tsp. cumin

salt to taste

1 c. mild salsa

 

1. In a medium pan combine all ingredients and stir to mix. Cover and

cook over low heat for 30 minutes. Stir several times to prevent the

bottom from burning.

 

2. May serve with a dollop of soy sour cream if desired.

 

Yield: eight 1-cup servings