Pinto Bean Stew
A hearty pinto bean stew packed with tomatoes, chilies, and optional meat, perfect for comforting meals and suitable for vegetarians when meat is omitted.
Ingredients
Instructions
- Pick over the pinto beans and wash them thoroughly.
- Put the beans in water and bring to a boil.
- Transfer the beans to a crock-pot and cook for 4 to 8 hours.
- Lightly cook the chopped onion, minced garlic, and ground meat (if using).
- Add the cooked onion, garlic, and meat to the beans along with the chopped tomatoes, diced chilies, salt, and seasonings such as oregano and/or cumin.
- Simmer the mixture for 30 minutes to 1 hour to blend the flavors.
- Serve the stew with chili-corn muffins for a complete protein meal without meat.
Tips & Substitutions
For a richer flavor, consider using smoked paprika or a dash of liquid smoke. If you want a vegetarian option, omit the ground meat and add more beans or vegetables. You can substitute canned beans for dried ones; just reduce the cooking time. Using fresh herbs like cilantro or parsley can brighten the dish. For a kick, try adding some diced jalapeños from Chris' Salsa.
Serving Suggestions
Serve this hearty pinto bean stew alongside cornbread or chili-corn muffins to create a complete protein meal without meat. It pairs wonderfully with a fresh salad or a side of Pineapple Papaya Salsa for a burst of flavor. Consider topping with avocado slices or sour cream for added richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the stew for up to 3 months. To reheat, thaw in the fridge overnight, then warm on the stovetop or in the microwave until heated through, adding a splash of water if needed to maintain consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Pinto Bean Stew contains roughly 973 calories, with 47g protein, 215g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (411% of the Daily Value), iron (222% of the Daily Value), and vitamin C (156% of the Daily Value). Note that it is relatively high in sodium, at 1031mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans for this stew?
Yes, you can substitute pinto beans with black beans, kidney beans, or even chickpeas. Just keep in mind that cooking times may vary depending on the type of bean used. If using canned beans, add them towards the end of cooking to avoid mushiness.
How can I thicken the stew if it's too watery?
If your stew is too thin, you can thicken it by mashing some of the beans against the side of the pot. Alternatively, you can mix a tablespoon of cornstarch with cold water and stir it into the stew, cooking for a few more minutes until thickened.
What can I do with leftovers?
Leftover pinto bean stew can be used as a filling for burritos or tacos, or served over rice for a hearty meal. You can also blend it into a creamy soup or use it as a base for a bean dip. Don't forget to explore more Mexican recipes for creative ways to use it!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).