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))
  1. If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight

  2. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water

  3. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft

  4. Drain and set aside to cool

  5. 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

  6. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée

  7. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans

  8. Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes

  9. Stir in the sweetcorn and cook for a couple of minutes more to warm through

  10. Season to taste

  11. Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika

  12. Serve with homemade tortilla chips for dipping

No extra notes


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