Recipe Background
Picture this: You're snuggling by the fire in your comfiest clothes and fuzziest socks, but then... your stomach starts to rumble. Do you know what would make this the most perfect moment? Cuddling up with a bowl of Hearty Pinto Bean Stew! Like a warm hug in a bowl, you'll feel snug and cozy with each sip of this savory, Tex-Mex-seasoned broth that is loaded with tender beans and juicy veggies. Hearty Pinto Bean Stew is like a blanket of deliciousness, ready to make everything even cozier! This is just the perfect fall moment!
Picture this: You're snuggling by the fire in your comfiest clothes and fuzziest socks, but then... your stomach starts to rumble. Do you know what would make this the most perfect moment? Cuddling up with a bowl of Hearty Pinto Bean Stew! Like a warm hug in a bowl, you'll feel snug and cozy with each sip of this savory, Tex-Mex-seasoned broth that is loaded with tender beans and juicy veggies. Hearty Pinto Bean Stew is like a blanket of deliciousness, ready to make everything even cozier! This is just the perfect fall moment!
Ingredients
- 1 1/2 cups dry pinto beans soaked for 8 hours
- water to taste
- salt to taste
- 1 tablespoon oil
- 1 large onion chopped
- 3 poblano peppers chopped, can substitute green bell peppers
- 4 cloves garlic coarsely chopped
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3 cups yams cubed
- 1 (14-ounce) can crushed tomatoes
- 3 cups vegetable broth
- 2 teaspoons molasses
- 1/2 teaspoon chipotle powder
- 1 cup frozen corn
- cilantro to taste, chopped, for garnish
Directions
- In a large pot over medium-high heat, add the soaked beans and enough of the water to cover them by about 2 inches.
- Add the salt to the beans and simmer until they are tender, about 1 hour.
- Drain the water, then pour the beans into a large bowl.
- In a clean large pot, add the oil and the onions and sauté, about 5 minutes.
- Add the poblano peppers and the garlic to the onions and sauté, about 2 minutes.
- Add the ancho chili powder, the cumin, and the coriander to the onion mixture and stir to coat.
- Add the cooked beans, the yams, the tomatoes and their juices, the vegetable broth, the molasses, the chipotle, and the salt to the onion mixture and stir to combine.
- Simmer the soup, about 30 minutes.
- Add the corn to the soup and simmer until it is heated through.
- Taste the soup and season with more of the salt, as needed. Stir to combine.
- Serve the soup garnished with the cilantro.
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