Mexican bean stew

1       cn           Pinto beans -- drained, rinsed
   2       tb            -- Mexican Spice Mix
                        (below)
   2                    Carrots -- cut in 2" chunks
     1/2   c            Zucchini -- cut in 2" chunks
   2       cn           Low sodium tomato sauce
                         -- Mexican Spice Mix
   5       ts           Cumin
   5       ts           Chili powder
   2 1/2   ts           Black pepper
   5       tb           Minced onions, dried
   5       tb           Minced garlic, dried
   2 1/2   ts           Salt

  Mexican Bean Stew: Combine pinto beans, seasoning mix,
  vegetables, and tomato sauce in a sauce pan. Add
  enough water to achieve desired consistency. Simmer
  covered for 30-60 minutes. Serve hot.
  
  Mexican Spice Mix: Combine spices and store in a
  covered bottle. Use 3 T mix for every 1 cup of dried
  beans.
  
  Adapted from Recipes to Lower Your Fat Thermostat, by
  LaRene Gaunt