Easy Mexican Bean Stew
A hearty and flavorful stew made with beans and vegetables, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 cup onion diced
- 1 cup bell peppers diced
- 2 cups Mexican beans canned or cooked
- 2 cups vegetable broth low-sodium preferred
Instructions
Preparation
- Heat olive oil in a pot and sauté onions until translucent, about 5 minutes.1 cup onion
- Add bell peppers and sauté for another 3-4 minutes.1 cup bell peppers
- Stir in beans and broth, bringing the stew to a gentle simmer for 20 minutes.2 cups Mexican beans, 2 cups vegetable broth
- Taste and adjust seasonings before serving hot.
Notes
For best results, allow the stew to rest for 10 minutes before serving. This enhances the flavors as they meld together. Store leftovers in the refrigerator for up to five days or freeze for up to three months. Reheat gently, adding a touch of water if it thickens.