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
Optional Garnishes: cilantro, scallions, avocado, sour cream, or grated cheese.
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