Pinto Bean Stew - Vegetarian, Vegan and Gluten Free
Mexican flavors underpin this pinto bean stew, which has lots of vegetables and flavor and that's also vegetarian, vegan, and gluten free.
Ingredients
- 1 tbsp Olive Oil
- 16 oz Dry Pinto Beans, soaked for 12 hours Or 3 14.4oz cans of canned pinto beans
- 1 med Sweet yellow onion, diced
- 2 med Yukon gold potatoes, diced
- 4 cups Carrots, diced
- 2 14.5 oz cans Fire roasted tomatoes, drained and diced
- 1 7 oz can Fire roasted diced green chilis (mild)
- 1 Jalapeno, diced Optional
- 4 cups Green cabbage, fresh and shredded
- 2 qt Vegetable broth
- 1 tbsp Smoked paprika
- 1 tbsp Ground garlic
- 1 tsp Cayenne pepper
- 1 Bay leaf, whole
- Salt and black pepper to taste
Instructions
- Rinse dried beans, add to bowl and cover with water by 2-3 inches. Refrigerate and soak overnight or for 12 hours.
- About 4.5 hours prior to when you want to serve these, Heat olive oil over medium heat in large dutch oven or stock pot.
- Saute onions, celery, and half the carrots in in pot until onions are slightly brown - about 10 minutes. Stir occasionally so onions don't burn.
- While veggies are cooking, drain beans in a colander and rinse.
- Add smoked paprika, ground garlic, and cayenne pepper to mixture and saute another minute.
- Add beans to pot and stir, then add tomatoes, chilis, jalapeno and broth and bring to a boil. Turn down heat to low and simmer, covered, for 3 hours, stirring occasionally.
- After 3 hours, test beans for doneness by removing one and eating it. It should be very soft and have a silky texture. If they are not done, cook another hour or until done.
- Once beans are cooked, mash a few dozen cooked beans against the side of the pot with a fork, being careful to not burn yourself. This will create some body and texture to the broth.
- Add remaining carrots and potatoes and simmer on low another hour.
- Serve with cornbread and any of your favorite toppings!