Pinto Bean Stew (Japanese Style)

When I used to think of hearty bean stew, umami wasn’t a word that first popped to mind. Well, my Japanese style pinto bean stew flies in the face of convention with the addition of two simple, savory ingredients. You better believe miso paste and soy sauce are game changers! Plus I can get dinner on the table in minutes, not hours.

Every time I visit my mom in Japan, she requests I cook her some North American classics. One of her favorites is smoky slow cooker pinto beans. She likes the beans with pork, I prefer them without. Well, sometimes I have an a-ha moment in the kitchen. Adding a touch of miso paste, soy sauce and smoked paprika to a classic pinto bean stew was one of those striking moments for me. I experimented and found that miso paste and soy sauce can almost mimic the umami elements you get from meat when used in a stew. After the first bite of my Japanese version, I wondered why I’d never tried this rich and savory combination before. My mom agreed.

Ingredients

Scroll to the bottom of this page for the full recipe and measurements!

• Olive Oil: I can always taste the difference when I use a good quality extra virgin olive oil. But there’s no need to go overboard. This is a solid olive oil for cooking that won’t break the bank.
• Onion and Celery: So fragrant. I dice both fairly small.
• Fresh Tomatoes: Use what’s freshest at the grocery store that day. I favor vine ripened tomatoes when available.
• Canned Pinto Beans: Two 15 ounce cans is all you’ll need. No soak required. I just rinse the beans in a colander under running water before adding to the pot.
• White Miso Paste: I recommend white miso. It’s lightly salty and umami with an almost playful fruitiness. Alternatively, you could use awase miso, which is a more savory mixture of red and white miso pastes.
• Soy Sauce: Start with a tablespoon and see how that hits you. I typically add a bit more to taste more before serving.
• Smoked Paprika: This is mildly sweet and spicy, oak-smoked Spanish pimentón. While miso and soy get the limelight, I think smoked paprika is the unsung hero in this recipe.
• Water: Only a half-cup needed. No chicken stock or bouillon necessary.
• Salt and Pepper: To taste.

How to Make Japanese Inspired Bean Stew

1. Cook the aromatics and tomatoes. Add the olive oil to a medium sized pot over medium-high heat, then add the diced onion and celery – and cook until fragrant (about 3 minutes). Then add the chopped tomatoes and cook for an additional 5 minutes, stirring occasionally.
2. Add everything else and simmer. Next, add the pinto beans, miso paste, soy sauce, smoked paprika and water. Stir and lower the heat to simmer. Cover with a lid and cook for about 15 minutes.
3. Season and serve. Add salt and pepper to taste. Also, this is your opportunity to add a little more soy sauce and miso if you’d like. Serve hot.

Frequently Asked Questions

What to Serve With Pinto Bean Stew

I never let the fact that there’s miso paste and soy sauce in this recipe deter me from serving these pinto beans at a backyard BBQ – or for dinner with Western side dishes. At the end of the day, this is a bean stew that goes with just about everything. Here are a few sides and mains that pair wonderfully:

• Vegan Barbecue “Pulled Pork” Sandwich
• Korean Cucumber Salad (Oi Muchim)
• Japanese Coleslaw (Kyabetsu Salad)
• Cauliflower Stir Fry
• Miso Glazed Eggplant (Nasu Dengaku)
• Green Salad With Japanese Carrot Ginger Dressing

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Have you made this Japanese inspired pinto bean stew recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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