Description
A comforting and hearty pinto bean stew full of smoky, garlicky, and savory flavors.
Ingredients
Units
Scale
- 1 1/2 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, cored, seeded, and finely chopped
- 2 15.5 ounces cans pinto beans
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 bay leaves
- 150ml vegetable broth
- 1 14.5 ounce can diced tomatoes
- 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon ground black pepper
- Salt, to taste
Instructions
- Cook the onion and bell pepper. In a small or medium size pot over medium high heat, add the olive oil and swirl it to coat the bottom surface. Add the onion and bell pepper and cook for 3 minutes, until the vegetables have begun to soften.
- Add the pinto beans and seasonings. Add the pinto beans, garlic powder, smoked paprika, and bay leaves, and stir.
- Let the stew simmer. Add the vegetable broth, canned tomatoes, apple cider vinegar, and honey. Stir and bring the mixture to a boil. Lower the heat, cover, and simmer for 25 minutes.
- Season and serve. Add the ground black pepper and stir. Taste the stew and season with salt if needed. Serve with bread or rice.
Notes
Storage: Once the stew has cooled down to room temperature, transfer it to a storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10.3g
- Sodium: 234mg
- Fat: 7g
- Saturated Fat: 1.1g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 22g
- Protein: 21.3
