Mexican Potato Stew

Prep: 10 minutes Cook: 30 minutes



  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 15 ounce can Mexican-style stewed tomatoes
  • 1 tomato, chopped
  • 1/2 cup salsa
  • 1 tbsp parsley flakes
  • 1/2 tsp cumin
  • 2-15 ounce cans pinto beans, drained and rinsed
  • 2 cups potatoes, chunked
  • freshly ground pepper
  • fresh cilantro, chopped


Place the onion, bell pepper, garlic and water into a large pot. Cook, stirring frequently, until vegetables soften slightly. Add stewed tomatoes, fresh tomato, salsa, parsley and cumin. Mix well and bring to a boil. Stir in the beans and potatoes. Cover and simmer over low heat about 25 minutes, or until potatoes are tender. Season with freshly ground pepper, if desired, and garnish with fresh cilantro. Serve in a bowl, or over brown rice or other whole grains.

Hint: Use a firm, waxy potato for best results in this dish. Fingerling potatoes are especially delicious in this recipe.