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

• 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• 20G Terre Exotique Amazon Chilli Pepper, 20G
• 100 G Jumbo Garlic 100g
• 1 Kg Tomatoes 1kg
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 100 G East End Ground Coriander
• 250G Shallot Onion - 250g
• - Schwartz Coriander Leaf Jar
• - Mill & Mortar Finishing Salt Flakes Gift Set

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 shallots, 2 bell peppers, 3 stalks of celery, and 1 chili pepper. Mince 4 cloves of garlic.
4. 4. In a separate pan, sauté the shallots, 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.