Can I use a slow cooker or Instant Pot?

Believe it or not, those excellent cooking appliances are overkill for this recipe. Since we're using canned pinto beans, a pan on the stovetop is all you'll need. If you're looking to cook slow and low, check out this slow cooker pinto beans recipe - made with dried pinto beans.

Is this bean stew vegan?

Yep! This Japanese inspired pinto beans recipe is 100% vegan as written.

How about gluten free?

Since this recipe includes soy sauce, it isn't gluten free. If you're avoiding wheat, use tamari or liquid aminos instead of the soy sauce. Additionally, while some miso paste doesn't contain wheat, sometimes the mass produced stuff has wheat or barley added. So be sure to scour the label on your miso paste before purchasing.

Are pinto beans healthy?

Short answer: yes. Longer answer: they're loaded with plant based protein and fiber. Pinto beans are dense with manganese, folate, zinc and iron. And the nutritional value of canned beans is similar to dried beans. The one drawback is that canned beans sometimes have higher levels of sodium.

Pinto Bean Stew (Japanese Style)

Name: Pinto Bean Stew (Japanese Style)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 tablespoon extra virgin olive oil; ½ 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; ½ cup water; Salt and ground black pepper, to taste

Pinto Bean Stew (Japanese Style)

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5 from 1 review

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!

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

Ingredients

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

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Instructions

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.
Cook the tomatoes. Add the chopped tomatoes and cook for and additional 5 minutes.
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.
Season and serve. Season with salt and ground black pepper and serve.

Notes

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.

Nutrition

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

Find it online: https://pickledplum.com/pinto-bean-stew/