Spicy Southwestern Pinto Bean Stew

published by Arri London PhD on Mar 23, 2009

Spicy Southwestern Pinto Bean Stew is a cheap healthy meal or side dish. This is an easy recipe for any cook. Pinto Bean Stew can be made in a larger quantity for a church supper or potluck dinner.

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  Pinto beans

Image via Wikipedia

Note: Long cooking  of Spicy Southwestern Pinto Bean Stew is essential! Perfect for the slow cooker.

Ingredients:

  • 2 c dried pinto beans (or other beans such as Anasazi, black, red kidney, borlotti/cranberry etc)
  • about 8 c water
  • 1 medium white or yellow onion, chopped
  • 1–2 cloves garlic, mashed
  • whole cumin, whole coriander seed to taste
  •  dried red chile or powdered chile to taste (start with a little and add more after tasting)
  • fresh or dried epazote (a Mexican herb used with beans; optional)
  • 2 tbs fresh lard or bacon drippings (omit for a vegetarian version)
  • salt

Method:

Although commercial beans are usually clean, they should be picked over for tiny stones. Wash in a colander and drain.

Beans can be covered with a few inches of cold water and soaked overnight. Rinse before using. However, they can be cooked directly without soaking.

Place the beans in a heavy lidded pot, at least 4 quart (16 cup) capacity, or an olla (bean pot). Bring to a full boil and boil for 5–10 minutes. Remove any floating beans or skins. Lower the heat to a slow simmer, add the onion, garlic, spices and epazote if used (but no salt). Partially cover and simmer the Pinto Bean Stew for at least 2 hours. Add a teaspoon of salt and continue cooking, stirring occasionally, until the beans are completely tender. Add water to keep the level constant. Taste again and adjust the salt if necessary.

Spicy Southwestern Pinto Bean Stew cooked like this is a little soupy, perfect for scooping up with corn or wheat flour tortillas. To thicken the Pinto Bean Stew, crush some beans against the side of the pot. Leftover Bean Stew will keep in the fridge for a few days or can be frozen. The Pinto Bean Stew can also be used to make frijoles refritos (refried beans) and Navajo Tacos.

More Southwestern treats:

Sopaipillas (Fried Bread)

Green Chile Stew

Posole

Navajo (Indian) Frybread

Breakfast Burritos

   Southwestern Pinto Bean Stew looks delicious!

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2 Responses so far | Have Your Say!

  1. # 1 by eddajones
    April 9th, 2009 at 7:06 pm #

    Beans for the stir fry!

  2. # 2 by MichaelaL
    May 3rd, 2009 at 6:53 pm #

    Delicious! Mixing beans works too.

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