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Pinto Bean Stew (Japanese Style)

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Stove Top
  • Cuisine: Japanese
  • Diet: Vegan


You’ll love this smoky pinto bean stew with an umami Japanese twist! Miso paste and soy sauce bring the flavor. Canned beans means there’s no soaking required. The easiest, healthy weeknight dinner!


Units Scale
  • 1 tablespoon extra virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 large tomatoes, each tomato sliced into 4 wedges
  • 2 15 ounce cans pinto beans, drained
  • 1 teaspoon smoked paprika
  • 2 teaspoons white miso paste
  • 1 tablespoon soy sauce
  • 1/2 cup water
  • Salt and ground black pepper, to taste


  1. Cook the aromatics. In a medium size pot over medium high heat, add the olive oil. When the oil is hot, add the onion and celery and cook for 3 minutes.
  2. Cook the tomatoes. Add the chopped tomatoes and cook for and additional 5 minutes.
  3. Make the stew. Add the pinto beans, smoked paprika, miso paste, and soy sauce, and stir well. Then add the water, stir, and lower the heat to a simmer. Cover with a lid and cook for 15 minutes.
  4. Season and serve. Season with salt and ground black pepper and serve.


Store leftovers in the fridge for up to 5 days (covered). Or freeze your leftover bean stew in food storage containers or freezer bags for up to 4 months.


  • Serving Size: 1 serving
  • Calories: 245
  • Sugar: 3.7g
  • Sodium: 895mg
  • Fat: 4.6g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 39.5g
  • Fiber: 15.7g
  • Protein: 13.8g
  • Cholesterol: 0mg
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