Chipotle pinto bean stew
Summary Not available
- 400 g pinto beans (drained)
- 4 tbsp olive oil (for frying)
- 2 onions (finely chopped)
- 2 celery sticks (finely chopped)
- 3 garlic cloves (crushed or grated)
- 2 tsp ground cumin
- 5 tsp ground cinnamon
- 1 tbsp paste
- 100 g tomato purée
- 400 g tomatoes (chopped)
- 1 stock cube
- 200 g sweetcorn (drained))
- 1 tsp black pepper
- 50 g jalapeño chillies (drained (optional))
- 50 g yoghurt ((plant-based if you prefer))
- 1 paprika
- 2 tortilla wraps (made into chips (optional))
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
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
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
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
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
No extra notes