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Pinto Bean Stew

Natural.Foodie's picture
Ingredients
  Onion 1 Large, thinly sliced
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1 Tablespoon
  Chili powder 1 Tablespoon
  Canola oil 2 Teaspoon
  Chopped tomatoes 2 Cup (32 tbs)
  Stock 3 Cup (48 tbs)
  Dried pinto beans 1 Cup (16 tbs), soaked overnight
  Green pepper 1 , diced
  Cubed pumpkin 1 1⁄2 Cup (24 tbs)
  Corn 1 Cup (16 tbs)
Directions

GETTING READY
1) Drain the pinto beans.
2) Preheat the oven to 375°F.

MAKING
3) In a non-stick pan, heat oil and sauté the onions, garlic, oregano and chili powder for 3 to 4 minutes.
4) Add the tomatoes to the onion mixture and cook for 5 minutes.
5) Transfer the mixture to casserole dish.
6) Add the stock and beans.
7) Cover and bake for 1 ½ hours.

FINALIZING
8) Remove from the oven and add the peppers, pumpkin, and corn.
9) Bake for 1 hour more or until the beans and vegetables are tender.
10) Lightly mash half of the beans to help thicken the stew.

SERVING
11) Serve hot with steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Stewed
Restriction: 
Vegan, Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
160 Minutes
Ready In: 
165 Minutes
Servings: 
4

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 400 Calories from Fat 62

% Daily Value*

Total Fat 7 g11%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 1.7 mg0.6%

Sodium 335.6 mg14%

Total Carbohydrates 69 g23%

Dietary Fiber 15.1 g60.5%

Sugars 8.7 g

Protein 19 g39%

Vitamin A 110.9% Vitamin C 98.2%

Calcium 16.9% Iron 34%

*Based on a 2000 Calorie diet

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Pinto Bean Stew Recipe