Pinto Bean & Rice Stew

Ingredients:

• 4 cups water
• 1 cup dried pinto beans, washed
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 tsp ancho powder
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 2 tsp fresh parsley, chopped
• 1 tsp dried epazote (2 tbsp fresh)
2 medium tomatoes, diced
• 1 teaspoon salt
• 3 cups cooked white rice

Preparation:

In a large pot, bring water, beans garlic, and onion to a boil.

Reduce heat, and simmer for 45 minutes to 1 hour, or until beans are soft.

Add chili powder, cumin, parsley, epazote, tomatoes, and salt, and cook over medium low heat for 15 minutes.

Stir in rice and serve.