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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: 
Mediterranean
Preparation Time: 
5 Minutes
Cook Time: 
160 Minutes
Ready In: 
165 Minutes
Servings: 
4

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