Chipotle pinto bean stew

Name: Chipotle pinto bean stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 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; To serve; 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)

10 steps

Prep:30minCook:2h

Updated at: Wed, 16 Aug 2023 22:00:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories383.9 kcal (19%)

Total Fat8.6 g (12%)

Carbs62.6 g (24%)

Sugars9.9 g (11%)

Protein17.8 g (36%)

Sodium607.6 mg (30%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gdried pinto beans

or 2 x 400g tins pinto beans, drained

2 tspground cumin

½ tspground cinnamon

20gchipotle paste

30gtomato purée

400gtin chopped tomatoes

1vegetable stock cube

200gfrozen sweetcorn

or tinned sweetcorn, drained

salt

freshly ground black pepper

50gpickled jalapeño chillies

drained, optional

150mlsoured cream

or yoghurt, plant-based, if you prefer

smoked paprika

optional

wholemeal flour tortilla wraps

made into chips, optional

Instructions

Step 1

Method

Step 2

If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool.

Step 3

Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft.

Step 4

Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans.

Step 5

Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.

Step 6

Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping.

Step 7

Recipe Tips

Step 8

If you have young children who don't like spicy food, you can substitute 1 teaspoon of smoked paprika for the chipotle paste. You can also stir the chipotle paste into adult portions right before serving. It will taste just as good.

Step 9

Tinned beans work just as well for this dish; use whatever you have in the cupboard. If you don’t have pinto, try using kidney beans or black beans.

Step 10

When soaking dried beans overnight, it’s always best to make a big batch. Once cooked and cooled they can be portioned and frozen. Freeze the beans on a baking tray and then pour them into a bag. This makes it easy to scoop out the amount you need.

View on bbc food

↑Support creators by visiting their site 😊