Savory Pinto Bean Stew
It’s still winter here in PA, about 36 degrees with a brisk chill in the air - but because it’s so cold, this weather is perfect for some warming, flavorful stew!
This dish is one of those thirty-minute meals where, if you throw on a pot of rice when you start the stew, it will all come together in just half an hour! So quick, easy, and delicious.
Did you know that beans are a nutritional powerhouse? Full of fiber, folate, and B vitamins, pinto beans are also capable of reducing LDL (also known as “bad” cholesterol). And, they help fuel gut health!
Not convinced that beans could be so healthy AND be the star of your main dish? Try this recipe and you will be a believer! (Or should I say bean-liever? You can’t “bean” it!) ;)
Okay, enough of my puns. Let’s eat!
Savory Pinto Bean Stew
Featuring a rainbow of red onion, bell pepper, garlic and apple cider vinegar, this colorful stew will have you savoring the tang and going for seconds!
Ingredients
1/2 red onion, diced
1/2 red bell pepper, diced (I used oven-roasted bell peppers, which are even better!)
1/2 orange or yellow bell pepper, diced
1 Tbsp. olive oil
1 Tbsp. ACV (apple cider vinegar)
1 can organic pinto beans
1 medium-large tomato, diced
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. oregano
1/2-1 tsp. fresh cracked black pepper
1/4 tsp. salt
1 Tbsp. nutritional yeast
1/4 cup water
Let’s Make It
Heat olive oil in a deep pan or medium pot. (I used a large pan for this recipe - your preference!)
Add the chopped onion, cooking over medium-high heat until onions are translucent.
Add the ACV, black pepper, salt, garlic, and chili powder, then stir in the can of pinto beans.
Mix in the oregano and nutritional yeast, and allow to simmer at least 20 minutes. Add water if it becomes too thick. I added 1/4 cup of water for my desired consistency.
Add salt and black pepper, to taste.
Serve over rice alongside roasted sweet potatoes, peppers, and cauliflower. (This would make a great side, too, or just a comforting bowl of stew on a cold day!)
Serves 2-3 but can easily be doubled or made in larger batches. Store in a container in the fridge.