Stewed Pinto Beans
These hearty Stewed Pinto Beans are so tasty, garlicky with a satisfying tomato base. Enjoy with boiled rice, plantains, or any side dish of your choice. worth making again!
We're so glad because one of our favorite recipes is making it to the blog today! It is this pinto bean stew. It is also a widely requested recipe so happy to be putting it up!
How we love beans around here! We eat beans almost every week, with different side dishes. Like rice, or fried plantains, or boiled plantains or even Puff Puff!
We love making a large pot so we can have a big bowl of stewed beans in the fridge. Because with that, we could quickly cook a simple side, and we would have a meal!
We have enjoyed black beans more times than we can count! And most recently, this stewed pinto beans is what we’ve been enjoying. We see it when we go to our favorite grocery store here and we always can’t resist buying some!
We love buying our beans dry and boiling it from scratch. It is the way we cooked beans back in the day. Canned beans isn’t just our thing. But if you want to use canned beans, by all means, do so. But note that canned beans contain a lot of sodium so you might want to add salt to your bean stew in very little bits and taste as you do so so that you do not oversalt it.
We boiled 4 cups of dried pinto beans. It always takes us about an hour and thirty minutes to boil the beans. It is one of those things we do while doing other things. (However, if you have a pressure cooker, instant pot, or slow cooker, you can use it to boil the beans.)
Then we check the pot from time to time to add water as needed. When the 4 cups of beans are cooked, they yield 8.5 cups. So the beans more than double in size!
Then we proceed to stew the beans. We love keeping the ingredients simple: onion, tomatoes or tomato paste, garlic, ginger powder, with some oil and seasoning. That’s it! The bean stews in all the ingredients and tastes notable like this. They are even better the next day!
However, when we have more time on our hands, we make a blend of fresh garlic, ginger, green onions (or leeks), parsley and sometimes basil, and we use the fresh seasoning blend in the beans.
This stewed pinto beans will taste great whether cooked with dry or fresh spices. It is worth making again!
It is garlicky, slightly sweet (with sweetness from the tomatoes), the beans are soft and kind of melt into your mouth like butter. It is also vegan and gluten-free, which are great bonuses. It is so tasty!
If you do not have pinto beans, sub with kidney beans.
How it comes together
Subscribe- Yield: 10 servings
- Prep: 15 minutes
- Cook: 1 hour 50 minutes
- Total: 2 hours 5 minutes
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 sub with 2 teaspoons of bouillon powder
- 1 medium onion – chopped
- 1 ½ cups oil
Method
- Pick out the bad beans from the beans and discard. (These may be more or less depending on the beans you bought.) Thoroughly rinse beans then soak in water for 2 hours or overnight.
- Add more water to the beans as needed until the water completely covers the beans. Boil beans on high heat until tender. This takes about 1 hour 30 minutes. Be sure to check the beans from time to time as it boils and add more water as needed. During the last 30 minutes of boiling the beans, add two teaspoons of salt and continue to cook it.
- Let beans rest after being boiled for about 1-2 hours then strain, discard the water in which it was boiled and rinse the beans.
- Place oil in a large pot and heat up on high heat for about 3 minutes. Add the chopped onion and saute until fragrant. About 2 minutes.
- Add the chopped tomatoes and let it cook, stirring from time to time until the tomato shrinks, start sticking to the bottom of the pot and no longer tastes sour. About 10 to 15 minutes.
- Add garlic and ginger powder to the tomatoes and stir then add 1 cup of water. Bring to a simmer.
- To the simmering sauce, add the stock cubes or bouillon powder, salt and stir. Finally, add in the boiled beans and stir. Let it simmer together with the other ingredients for 5 to 10 minutes so the flavors meld.
- Turn off the heat and serve. Serve this stewed pinto beans with boiled rice, boiled or fried plantains or just anything that makes your heart happy. Enjoy, friends!
