Pinto Bean Stew Recipes

PINTO BEAN AND BEEF STEW

Pinto Bean and Beef Stew image

This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.

Provided by Angela Naumann

Categories Soups, Stews and Chili Recipes Stews Beef

Time 9h50m

Yield 6

Number Of Ingredients 16

Ingredients

1 cup dried pinto beans
1 pound ground beef
1 teaspoon seasoned salt (such as Spike® seasoning)
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon ground cumin
1 tablespoon dried cilantro
2 teaspoons dried Mexican oregano
1 (14.5 ounce) can petite diced tomatoes
4 cups chicken broth
1 cup water, or more as needed
2 tablespoons tomato paste
½ cup diced green onions
½ cup chopped fresh cilantro, or more to taste
2 tablespoons freshly squeezed lime juice

Steps:

Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
Add green onion, cilantro, and lime juice. Serve hot.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 30.2 g, Cholesterol 51.3 mg, Fat 12.5 g, Fiber 7.1 g, Protein 22.3 g, SaturatedFat 4 g, Sodium 1133.5 mg, Sugar 5.8 g

PINTO BEAN STEW

Pinto Bean Stew image

This thick, hearty stew is loaded with beans and vegetables and makes a wonderful supper on cold winter days. I sometimes serve it over rice for a fun change of pace. It also freezes well. -Gina Passantino, Arlington, Virginia

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 cup dried pinto beans
2 cups cold water
1/2 cup chopped carrot
2 garlic cloves, minced
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
1/4 teaspoon sugar

Steps:

Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender., In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes. , Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.

Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

PINTO BEAN STEW

Pinto Bean Stew image

People will actually request for you to make beans. I've taken these to football parties and picnics. People are always saying the beans are great. Beans? From the back of "China Doll" dried pinto bean packaging.

Provided by Marla in TX

Categories Beans

Time 1h42m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups dry pinto beans, soaked overnight and rinsed
1 ham bone
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup bacon fat or 1/4 cup shortening
1 large onion, chopped
1 garlic clove, minced
4 medium tomatoes, chopped or 1 1/4 cups canned tomatoes
1/4 cup fresh parsley, minced
1/2 teaspoon marjoram, ground
1 tablespoon chili powder (to taste)

Steps:

Cover beans with fresh water. Add ham bone, salt and hot pepper sauce. Bring to a boil; reduce heat. Simmer, covered, for about 1 1/2 hour or until beans are tender.
Drain beans and reserve liquid.
Meanwhile, heat bacon fat in large skillet; cook onion and garlic in fat until golden. Add all remaining ingredients. Cover and cook about 45 minutes, stirring frequently.
Combine tomato mixture with beans. Add bean liquid as needed to achieve stew consistency. Simmer, covered, over low heat for another 15 minutes.
Remove ham bone before serving.

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