This hearty Pinto Bean Stew is loaded with tender pinto beans, sweet potatoes, poblano peppers, and corn, simmered with smoky Southwestern spices. A cozy, flavorful vegan dinner that’s naturally gluten-free and easy to make in the Instant Pot or on the stovetop!
Smoky, hearty, and just a little sweet, this Pinto Bean Stew is the kind of cozy meal you’ll want to make all winter long! Tender pinto beans simmer with sweet potatoes, poblano peppers, corn, and warming Southwestern spices for a deeply satisfying, plant-based dinner.
I especially love the contrast of earthy beans, sweet potatoes, and smoky ancho chili. A touch of molasses rounds out the flavors, while fresh lime and cilantro brighten everything up at the end.
Made with dried pinto beans, this wholesome stew can be prepared in the Instant Pot or simmered gently on the stovetop. Just remember to soak the beans ahead of time!
Why You’ll Love This Pinto Bean Stew
- Hearty and satisfying. Pinto beans and sweet potatoes create a filling, fiber-rich meal packed with plant-based goodness.
- Smoky Southwestern flavor. Poblanos, ancho chili, cumin, and a touch of molasses give this stew wonderful depth.
- Instant Pot or stovetop. Choose whichever cooking method works best for you.
- Great for meal prep. Make a big batch and enjoy the leftovers throughout the week, or freeze for later.
Pinto Bean Stew Ingredients
- Pinto beans: Dried pinto beans create a creamy, hearty base. Soak for 8 hours before cooking, or see the recipe notes for a quick-soak method.
- Sweet potatoes (yams): Add natural sweetness, color, and a tender texture that balances the smoky spices.
- Poblano peppers: Bring mild heat and earthy flavor. Substitute green bell peppers for a milder stew.
- Corn: Fresh or frozen corn adds little bursts of sweetness and texture.
- Tomatoes: Crushed or diced tomatoes add acidity and richness. Fire-roasted tomatoes are especially delicious.
- Onion and garlic: Build a savory, aromatic foundation.
- Ancho chili powder: Adds a rich, earthy chile flavor. Regular chili powder works in a pinch.
- Cumin and coriander: Bring warmth and depth to the Southwestern-inspired flavors.
- Chipotle powder: Optional, for a smoky kick of heat. Smoked paprika works for a milder version.
- Molasses: Just a touch adds depth and balances the sweet potatoes and spices.
- Vegetable broth: Creates a flavorful base for the stew. Chicken stock works if you’re not making it vegan.
- Olive oil: For sautéing the aromatics and blooming the spices.
- Optional garnishes: Fresh cilantro, scallions, avocado, lime, sour cream, or grated cheese. Choose plant-based toppings to keep it vegan.
How to make Pinto Bean Stew
Step 1: Soak the pinto beans in ample water overnight or in the morning before making, at least 8 hours.
Step 2: Sauté the onions directly in the Instant Pot for easy cleanup. See notes for the stovetop version. Sauteing the spices with the onions and garlic will enliven their flavor!
Step 3: Add the poblano peppers, diced yams, veggie broth, and salt.
Step 4: Set the Instant Pot to high pressure for 25 minutes and close the steam valve.
Step 5: Manually release the pressure valve and stir in the corn to heat through. Taste and adjust flavors.
Chef’s Tips
- Soak the beans. Soaking dried pinto beans for at least 8 hours helps them cook more evenly. Short on time? Use the quick-soak method in the recipe notes.
- Bloom the spices. Sauté the ancho chili powder, cumin, and coriander with the aromatics for a minute to bring out their flavor.
- Cut the sweet potatoes evenly. Uniform cubes help them cook at the same rate and become tender without falling apart.
- Adjust the heat. Poblanos are generally mild, while chipotle adds smokiness and spice. Start with less chipotle and add more to taste.
- Brighten at the end. A squeeze of fresh lime juice and a handful of cilantro bring the flavors to life.
- For a thicker stew: Mash a few of the cooked pinto beans against the side of the pot and stir them back into the broth.
What to Serve with Pinto Bean Stew
This hearty Pinto Bean Stew is delicious topped with fresh cilantro, sliced scallions, creamy avocado, and a squeeze of lime. Add a dollop of sour cream or a sprinkle of cheese if you like, using plant-based alternatives to keep it vegan.
Serve it with our Vegan Cornbread Muffins for soaking up the smoky broth, or pair it with Mexican Rice for an extra-satisfying dinner. For something fresh and crunchy, a simple cabbage slaw makes a lovely contrast to the warm, hearty stew.
Storage & Make Ahead
- Make ahead: Soak the pinto beans overnight, or prepare the entire stew a day ahead. The flavors deepen as it sits.
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in individual portions or freezer-safe containers for up to 3 months.
- Reheat: Thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave. Add a splash of broth or water if the stew has thickened.
More Favorite Soups and Stews
- Homemade Instant Pot Chili
- Taco Soup
- Mind-Blowing Vegan Chili
- Mexican Pinto Beans
- Vegan White Bean Chili Verde with Jackfruit
- Cuban Black Bean Soup (Instant Pot w/ Dry Beans)
Give this flavorful, hearty Pinto Bean Stew a try this week, make some vegan cornbread muffins and let us know what you think in the comments below!
Pinto Bean Stew (Instant Pot or Stovetop)
- Prep Time: 15 minutes
- Cook Time: 35 minute
- Total Time: 50 minutes
- Yield: 8 cups 1x
- Category: Soup, stew, vegan
- Method: instant pot
- Cuisine: South American
- Diet: Vegan
Description
Wholesome, hearty and flavorful this Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners. Instant Pot or Stovetop version!
Ingredients
- 1 tablespoon oil
- 1 large onion, chopped
- 2-4 (6 oz) or a generous cup chopped poblano peppers (or green bell peppers)
- 4 cloves garlic coarsely chopped
- 2 teaspoons Ancho chili powder ( or sub regular chili powder)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 yam, yielding approximately 3 cups cubed
- 1 1/2 cups dry pinto beans, soaked for 8 hours
- 14 oz can crushed tomatoes, or diced (fire-roasted are great)
- 3 cups veggie broth or chicken stock
- 2 teaspoons Molasses
- 1/2 -1 teaspoon chipotle powder (optional- for a deeper, spicier kick)
- 1 teaspoon salt
- ------
- 1 cup frozen corn
Instructions
- Set instant pot to “Saute” add oil and onion saute 5 minutes. Add garlic and poblanos (or green bell pepper) saute another 2 minutes.
- Add the ancho chili powder, cumin and coriander stirring another minute so that the spices coat the mixture.
- Add the yams, soaked beans, tomatoes, chicken stock or veggie stock, molasses, chipotle (if desired) and salt.
- Give a stir and set the Instant Pot to high pressure for 25 minutes.
- Manually release pressure valve.
- Stir in frozen corn and let warm through.
- Serve and garnish with any of the options.
Notes
For Stovetop version with dried beans – place presoaked beans in pot, add enough water to cover beans at least 2 inches. Add a 1/2 teaspoon of salt. Simmer for one hour. Test for doneness. They can be a little al dente, but may need more time. Drain beans when soft. Prep soup ingredients per instructions. Cut salt down to 1/2 teaspoon. Simmer 30 minutes. Add corn and adjust salt to taste.
You can certainly substitute most any other beans. If they are smaller than pintos, decrease the pressure cook time by 3-5 minutes.
Soaked beans cook faster and more evenly. If you do not get around to pre-soaking your beans place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 10 minutes. Manually release. Drain and set aside.
FYI, if you do not pre-soak or pre-cook the pinto beans, they would take roughly 45-50 minutes of pressure cooking time, with some uneven cooking. That being said, yes, you can absolutely do it this way, just allow for the full, natural, long release.
Either dried ground chipotle powder or canned in adobo sauce works here.
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 270
- Sugar: 9.4 g
- Sodium: 798.2 mg
- Fat: 4.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 46.9 g
- Fiber: 10.5 g
- Protein: 12.8 g
- Cholesterol: 0 mg
Very tasty—-perfect for a rainy night!
Glad you enjoyed this Paula!
I make these delicious beans for my Mexican husband regularly. I omit corn and yams doubling recipe to serve as side dish all week. If substituting black beans, I add 10 minutes cooking time. I add 1-2 canned chipotles rather than powder. Thanks for another dependable recipe.
Glad you fiddled with it to make it work for you! Appreciate your review.
Wow! Couldn’t stop spooning up more from my Instant pot. Used a green pepper as that’s what I had in the fridge, and followed the recipe closely. Will definitely make again. Thanks!
Wonderful to hear this Patrick! Thanks for taking time to review. 🙂
I enjoyed this one! Thank you!
Oh good, glad to hear it!
Good!
Can you give slow cooker directions?
Hi Diane, we have not made this in a slow cooker- and hesitate because of the sweet potatoes getting mushy. Soaked pinto beans will take 5-6 hours to cook (high heat) in a slow cooker.
I made this last night – was quick, and fun dinner! Thank you, Sylvia – and enjoy sunny California!
Sally
Thanks Sally!
Another soup that I truly enjoy makes my heart song
Aw, love that Maria!
Many grocers and canned food companies label orange sweet potatoes as yams. That is not correct. Yams are rare in the US, and they are not the same as sweet potatoes.
Thanks Arlene. It is kind of confusing!
This was really excellent even w/o good plan ahead (used canned beans) & added 6 portabellows
Nice Martha! So glad you enjoyed!
Oh bummer, maybe more salt or a squeeze of lime? Did you make the recipe as stated?
Hi, can I use canned pinto beans for this recipe?
Sure!
This looks delicious!
Would you recommend substituting about 1 Tbs. pureed chipotle pepper in adobo sauce for 1 tsp. chipotle powder?
I would start with less, you can always add more!
So good! I was using cooked beans so added them at the end with the corn. I was out of ancho chili powder so used regular then added 1/2 tsp chipotle powder. I bet smoked paprika would also be good! Cooked the sweet potato for 3 mins then NR, got very soft potatoes so may drop to 2 mins next time. I will be making this often and I’m looking forward to trying more of your recipes! Thank you!
Thanks so much!
This was so easy and had fantastic flavour. The only chance I made was to reduce the precooking time to 15 minutes. This produces creamy but intact beans and the yam was tender but not mushy. Will definitely be making this one again.
Awesome Terry, great to hear!