Spanish Pinto Bean Stew With Vegetables Recipe

Name: Spanish Pinto Bean Stew with Vegetables
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 500 g X 2 Organically Grown Potato Combo; 100 g Sambar Onion Peeled; 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 500 ml Bertolli Extra Virgin Olive Oil; 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare); 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (52 g) On1Y Paprika Powder; 100 g Jk Jeera Powder / Cumin Powder

Mexican cuisine · 680 calories

Spanish Pinto Bean Stew with Vegetables recipe

About this recipe

A hearty vegetarian dinner featuring tender pinto beans, chunky potatoes, and a rich tomato sauce, perfect for solution seekers looking for a satisfying meal.

Ingredients

500 g X 2 Organically Grown Potato Combo
100 g Sambar Onion Peeled
525 g Veeba Herby Tomato Pizza & Pasta Sauce
500 ml Bertolli Extra Virgin Olive Oil
500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (52 g) On1Y Paprika Powder
100 g Jk Jeera Powder / Cumin Powder

Instructions

1. Rinse 2 lb of pinto beans and soak them overnight. Drain and cook them in a large pot with enough water until they are almost tender, about 45 minutes.
2. Peel and cut 5 potatoes into bite-sized chunks. Set aside.
3. Dice 2 onions and sauté them in a large pan with 2 tbsp olive oil over medium heat until translucent, about 5 minutes.
4. Add the cooked pinto beans, potato chunks, 1 cup tomato sauce, 1 tsp paprika, 1 tsp cumin, and salt to taste to the pan. Stir well to combine.
5. Cover and simmer the mixture over low heat until the potatoes are fully cooked and tender, about 20-25 minutes. Stir occasionally to prevent sticking.
6. Taste and adjust seasoning if needed. Serve hot as a comforting dinner.