Hearty Vegan Pinto Bean Stew Recipe

About this recipe

A comforting and nutritious vegan dinner featuring tender pinto beans, hearty potatoes, and a rich tomato-based sauce, perfect for solution seekers looking for a wholesome meal.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Sambar Onion Peeled
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Rinse 2 lbs of pinto beans and soak them in water for at least 6 hours or overnight. Drain and rinse before cooking.
2. 2. In a large pot, add the soaked pinto beans and enough water to cover them. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the beans are almost tender.
3. 3. While the beans are cooking, peel and cut 5 medium potatoes into bite-sized chunks. Dice 2 onions.
4. 4. Once the beans are nearly done, add the potato chunks, diced onions, 2 cups of tomato sauce, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir well to combine.
5. 5. Continue to simmer the stew for another 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
6. 6. Taste and adjust seasoning if needed. Serve hot as a hearty dinner option.