Pinto Bean Stew
Warm, hearty, and packed with plant-based protein, this pinto bean stew is the ultimate comfort food for cozy evenings. Featuring tender, slow-simmered pinto beans combined with a medley of sautéed vegetables, rich tomato paste, and aromatic spices like cumin and smoked paprika, this stew is a flavor-packed meal that will satisfy even the heartiest appetites. Perfect for meal prepping or feeding a crowd, this vegan-friendly recipe is simmered to perfection in a savory vegetable broth, creating a thick and nourishing stew that is both wholesome and satisfying. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish, and enjoy this easy-to-make dish that’s as nutritious as it is delicious. Keywords: pinto bean stew, vegan comfort food, hearty plant-based stew, healthy dinner ideas, easy meal prep recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried pinto beans
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) cilantro
- 1 for serving (optional) lime wedges
Instructions
Rinse the dried pinto beans thoroughly and place them in a large bowl. Cover with water and soak for at least 8 hours or overnight. Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables have softened.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Stir in the tomato paste, cooking it for 1-2 minutes to deepen its flavor.
Add the diced tomatoes, vegetable broth, soaked and drained pinto beans, bay leaf, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, or until the pinto beans are tender. Stir occasionally and add more broth or water if the stew becomes too thick.
Taste and adjust seasonings if necessary. Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6402 mg | 278% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 46.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4499 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
