Vegan Pinto Bean Stew Recipe

About this recipe

A hearty and flavorful vegan pinto bean stew, perfect for dinner. Packed with vegetables and spices, this dish is both nutritious and satisfying for solution seekers.

Ingredients

• 1 Bunch Nectr Desi Coriander Leaves (Chemical Free)
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 150 g Spring Onion (Kandychi Path)
• 200 g Maggi Hot & Sweet Chilli Tomato Sauce
• 100 g X 3 Mtr Coriander Powder Combo
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Rinse 500 g of pinto beans thoroughly and soak them in water overnight, or bring them to a boil and let them stand for an hour.
2. 2. Drain the soaked beans and transfer them to a large pot. Cover the beans with fresh water and bring to a boil, then reduce the heat to a simmer.
3. 3. While the beans are simmering, finely chop 2 yellow onions, 2 bell peppers, 3 stalks of celery, and 1 chili pepper. Mince 4 cloves of garlic.
4. 4. In a separate pan, sauté the onions, garlic, celery, and bell peppers over medium heat until softened, about 5-7 minutes.
5. 5. Add the sautéed vegetables, 1 chopped tomato, and 200 ml of tomato sauce to the simmering beans. Stir well and let the mixture cook for 30-40 minutes, or until the beans are tender.
6. 6. Season the stew with 1 teaspoon of ground coriander and salt to taste. Stir in a handful of chopped fresh coriander leaves before serving.