These hearty Stewed Pinto Beans are rich, garlicky, and built on a flavorful tomato base. They pair beautifully with boiled rice, fried or boiled plantains, or any side of your choice.
This pinto bean stew is one of my favorites and a frequently requested recipe. I love making a large pot so there’s always a ready bowl in the fridge—perfect for pairing with a quickly cooked side for an easy meal.
We enjoy beans often, swapping sides like rice, sweet fried plantains, boiled plantains, or even puff-puff. I usually buy dry beans and cook them from scratch because that’s how I grew up cooking beans. If you prefer canned beans you can use them, but be mindful of their higher sodium content and season accordingly.
For this recipe I boiled 4 cups of dried pinto beans, which typically takes about an hour and a half on the stovetop. If you have a pressure cooker, Instant Pot, or slow cooker, those will speed up the process. While boiling, I check occasionally and add water as needed. Four cups of dry beans yield about 8½ cups cooked—more than double in volume.
To make the stew I keep the seasoning simple: onion, chopped tomatoes (or tomato paste), garlic, ginger powder, oil, and basic seasonings. The beans simmer in the tomato mixture and absorb those flavors—this stew is often even better the next day. When I have extra time I blend fresh garlic, ginger, green onions or leeks, parsley, and sometimes basil for a fresher seasoning base.
The finished stew is garlicky with a gentle sweetness from the tomatoes. The beans become tender and buttery in texture. This recipe is naturally vegan and gluten-free. If you don’t have pinto beans on hand, kidney beans make a good substitute.
Watch How To Make Stewed Pinto Beans
Serve It With
- Garlic Herb Rice
- Sweet Fried Plantains
- Grilled Chicken Nuggets
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Stewed Pinto Beans
Ingredients
- 4 cups dried pinto beans See Note 1
- 4 large roma tomatoes, chopped
- 1 ½ cup oil
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 teaspoon salt
- 2 stock cubes 4g per cube or substitute 2 tsp bouillon powder
- 1 medium onion, chopped
Instructions
- Sort the beans and remove any debris or damaged beans. Rinse thoroughly, then soak in water for 2 hours or overnight.
- Add fresh water to completely cover the beans and boil on high until tender, about 1 hour 30 minutes. Check periodically and add more water as needed. During the last 30 minutes of cooking, add two teaspoons of salt.
- Allow the beans to rest for 1–2 hours after boiling, then drain and rinse, discarding the cooking water.
- Heat the oil in a large pot over high heat for about 3 minutes. Add the chopped onion and sauté until fragrant, about 2 minutes.
- Add the chopped tomatoes and cook, stirring occasionally, until they shrink, begin to stick and lose their sourness, about 10–15 minutes.
- Stir in the garlic and ginger powder, then add 1 cup of water and bring to a simmer.
- Add the stock cubes or bouillon powder and adjust salt, then stir in the cooked beans. Simmer for 5–10 minutes so the flavors meld.
- Turn off the heat and serve. Enjoy the stewed pinto beans with boiled rice, fried or boiled plantains, or any side you love.
Notes
2. A pressure cooker or Instant Pot shortens the boiling time and makes the process easier.
3. The recipe is intentionally simple, but fresh herbs like parsley or basil add brightness. You can also blend fresh garlic and ginger instead of powdered versions.
4. This version uses a generous amount of oil. Reduce the oil to suit your preferences.
Nutrition
Carbohydrates: 51 g |
Protein: 17 g |
Fat: 68 g |
Fiber: 12 g
Additional Info
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