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    Home » Precious Kitchen

    September 11, 2018

    STEWED PINTO BEANS

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    This hearty stewed pinto beans is so tasty, garlicky with a delicious tomato base. Enjoy on boiled rice, with plantains or any side you like. So good!

    stewed pinto beans

    I'm so glad because one of my favorite recipes is making it to the blog today! It is this Stewed Pinto Beans. It is also a widely requested recipe so happy to be putting it up!

    How we love beans around here! We eat beans almost every single week, with different things on the side. Like rice, or fried plantains, or boiled plantains or even Puff Puff!

    I love making a big pot so I could have a big bowl of stewed beans in the fridge. Because with that I could quickly cook a simple side and we have a meal!

    Pot of stewed pinto beans

    We have enjoyed black beans more times than I can count! And most recently, this stewed pinto beans is what we've been enjoying. I see it when I go to my favorite grocery store here and I always can't resist buying some!

    I love buying my beans dry and boiling it from scratch. It is the way we cooked beans back in the day. Canned beans isn't just my thing. But if you want to use canned beans, by all means, do so. But note that canned beans contain a lot of sodium so you might want to add salt to your bean stew in very little bits and taste as you do so so that you do not oversalt it.

    Bowl of dried pinto beans

    I boiled 4 cups of dried pinto beans. It always takes me about an hour and thirty minutes to cook the beans. It is one of those things I do while doing other things. (However, if you have a pressure cooker, use it to boil the beans.)

    Then I check the pot from time to time to add water as needed. When the 4 cups of beans cook, they yield 8 and a half cups. So the beans more than double in size!

    Boiling pinto beans at home

    Then I proceed to stew the beans. I love keeping the ingredients simple: onion, tomatoes, garlic, ginger powder with some oil and seasoning. That's it! And the stewed pinto beans tastes amazing like this.

    However, when I have more time on my hands, I make a blend of fresh garlic, ginger, green onions (or leeks), parsley and sometimes basil and I use the blend in the beans.

    Pinto beans and plantain

    This stewed pinto beans will taste great whether cooked with dry or fresh spices. It is so good!

    It is garlicky, slightly sweet (with sweetness from the tomatoes), the beans are soft and kind of melt into your mouth like butter. It is also vegan and gluten-free, which are great bonuses. It is so tasty!

    Watch How To Make Stewed Pinto Beans

    5 from 1 vote
    Stewed Pinto Beans recipe
    Print
    Stewed Pinto Beans
    Prep Time
    15 mins
    Cook Time
    1 hr 50 mins
    Total Time
    2 hrs 5 mins
     

    This hearty stewed pinto beans is so tasty, garlicky with a delicious tomato base. Enjoy on boiled rice, with plantains or any side you like. So good!

    Course: Main Course
    Cuisine: African
    Servings: 10 servings
    Calories: 576 kcal
    Author: Precious Nkeih of preciouscore.com
    Ingredients
    • 4 cups dried pinto beans See Note 1
    • 4 large roma tomatoes - chopped
    • 1 ½ cup oil
    • ½ teaspoon garlic powder
    • ½ teaspoon ginger powder
    • 1 teaspoon salt
    • 2 stock cubes 4g per cube sub with 2 teaspoons of bouillon powder
    • 1 medium onion - chopped
    • 1 ½ cups oil
    Instructions
    1. Pick out the bad beans from the beans and discard. (These may be more or less depending on the beans you bought.) Thoroughly rinse beans then soak in water for 2 hours or overnight.

    2. Add more water to the beans as needed until the water completely covers the beans. Boil beans on high heat until tender. This takes about 1 hour 30 minutes. Be sure to check the beans from time to time as it boils and add more water as needed. During the last 30 minutes of boiling the beans, add two teaspoons of salt and continue to cook it.

    3. Let beans rest after being boiled for about 1-2 hours then strain, discard the water in which it was boiled and rinse the beans.

    4. Place oil in a large pot and heat up on high heat for about 3 minutes. Add the chopped onion and saute until fragrant. About 2 minutes.

    5. Add the chopped tomatoes and let it cook, stirring from time to time until the tomato shrinks, start sticking to the bottom of the pot and no longer tastes sour. About 10 to 15 minutes.

    6. Add garlic and ginger powder to the tomatoes and stir then add 1 cup of water. Bring to a simmer.

    7. To the simmering sauce, add the stock cubes or bouillon powder, salt and stir. Finally, add in the boiled beans and stir. Let it simmer together with the other ingredients for 5 to 10 minutes so the flavors meld.

    8. Turn off the heat and serve. Serve this stewed pinto beans with boiled rice, boiled or fried plantains or just anything that makes your heart happy. Enjoy, friends!

    Recipe Notes

    1. If you do not want to boil your own beans, you could use pinto beans from a can. If you are using pinto beans from a can, you will need 8 ½ cups of beans (after boiling 4 cups of dried pinto beans, you get 8 ½ cups of cooked beans).

    2. To make boiling the beans easier, use a pressure cooker to cook it if you have one.

    3. I mostly keep my pinto beans simple with minimal ingredients because it tastes really great that way. However, if you want to add more ingredients, herbs like a few sprigs of parsley or basil will work well in here. Also, you could blend and use 3 cloves of garlic and half an inch of ginger instead of the powdered versions.

    4. Admittedly, the oil content of this recipe is high and that's because I love it that way. You could reduce the oil to suit you.

    Pin this recipe:

    This hearty stewed pinto beans is so tasty, garlicky with a delicious tomato base. Enjoy on boiled rice, with plantains or any side you like. So good! #vegan #glutenfree #beans #dinner #preciouscore

    "So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; Iwill uphold you with my righteous right hand." Isaiah 41:10 (NIV)pre-signature-pro

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    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Ngombe says

      September 25, 2018 at 1:29 am

      Never heard of pinto beans before. Looking at the recipe and ingredients I think I have a stomach for it. Canned beans? Naaa, me neither.

      Reply
      • Precious says

        September 27, 2018 at 4:49 pm

        You've probably eaten it but called it differently. I love boiling my beans from scratch - all the time.

        Reply
    2. Brian Rosenberger says

      January 30, 2019 at 7:09 pm

      What kind of oil is used? looks tasty.

      Reply
      • Precious says

        February 05, 2019 at 6:30 pm

        Corn oil but any oil will work.

        Reply

    Trackbacks

    1. EASY CORNBREAD RECIPE | Precious Core says:
      November 18, 2018 at 6:09 am

      […] With chili (or bean stew!) […]

      Reply
    2. Pinto beans | Healthiest Foods ( video inside) - Share Top Five says:
      February 1, 2019 at 3:05 am

      […] #7    STEWED PINTO BEANS,More info:preciouscore […]

      Reply
    3. Green Seasoning Recipe - Green Marinade | Precious Core says:
      August 23, 2019 at 5:06 am

      […] use this seasoning to marinate meats/fish to grill and in my Bean Stew, Jollof Rice, Potato Hot Pot, Poulet DG and much more. So I keep a big jar of this green sauce in […]

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