Chipotle pinto bean stew

Name: Chipotle pinto bean stew
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Latin American, American, Mexican
Ingredients: 250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drained; olive oil, for frying; 2 onions, finely chopped; 2 celery sticks, finely chopped; 3 garlic cloves, crushed or grated; 2 tsp ground cumin; ½ tsp ground cinnamon; 1 tbsp chipotle paste (approx. 20g/¾oz); 30g/1oz tomato purée; 400g tin chopped tomatoes; 1 vegetable stock cube; 200g/7oz frozen sweetcorn (or tinned sweetcorn, drained); salt and freshly ground black pepper; 50g/1¾oz pickled jalapeño chillies, drained (optional); 150ml/5fl oz soured cream or yoghurt (plant-based, if you prefer); pinch smoked paprika (optional); wholemeal flour tortilla wraps, made into chips (optional)

Instructions

Prep:2hCook:1h

Try this smoky chipotle bean stew for a satisfying veggie dinner. You can make this in half an hour using tinned beans but dried beans do come out a bit cheaper. Dr Rupy's recipe is great served with tortilla chips and his quick pickles, and only costs around 50p per portion to make. Each serving provides 404 kcal, 18g protein, 51g carbohydrate (of which 12g sugars), 13g fat (of which 5.5g saturates), 4g fibre and 1.1g salt.

Updated at: Mon, 09 Dec 2024 06:15:44 GMT