Pinto Bean Stew
A savory, Japanese-style pinto bean stew with smoky paprika, miso, and soy sauce. Quick to make, high in protein and fiber, and low in saturated fat, this plant-based stew is ideal for healthy weeknight dinners or meal prep.
Equipment
- Medium pot – 1
- Knife – 1
- Cutting board – 1
- Wooden spoon or spatula – 1
- Measuring spoons – 1 set
- Can opener – 1
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ small onion finely chopped
- 1 celery stalk finely chopped
- 2 large tomatoes each cut into 4 wedges
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 teaspoon smoked paprika
- 2 teaspoons white miso paste
- 1 tablespoon soy sauce
- ½ cup water
- Salt to taste
- Ground black pepper to taste
Instructions
- Heat the Olive Oil: Start by placing a medium-sized pot over medium-high heat. Pour in 1 tablespoon of extra virgin olive oil and allow it to warm for about 1 minute. The oil should shimmer slightly but not smoke. Warming the oil properly ensures that the aromatics cook evenly and release their natural flavors, forming the flavor base of the stew.
- Sauté Aromatics: Add half a small finely chopped onion and 1 finely chopped celery stalk to the hot oil. Stir frequently with a wooden spoon or spatula, allowing the onion to become translucent and the celery to soften. This should take about 3 minutes. Sautéing the aromatics gently brings out their sweetness and creates a fragrant foundation for the stew.
- Cook the Tomatoes: Next, add 2 large tomatoes, cut into wedges. Stir them into the onion and celery mixture, making sure each wedge is coated with the oil. Cook for about 5 minutes, stirring occasionally. The tomatoes will begin to break down and release their juices, creating a natural, slightly thickened base that will enrich the stew with flavor and color.
- Add Beans and Flavorings: Carefully add 2 cans of drained pinto beans to the pot. Sprinkle in 1 teaspoon smoked paprika, 2 teaspoons white miso paste, and 1 tablespoon soy sauce. Stir thoroughly so that the miso and paprika coat the beans evenly. These ingredients add depth, smokiness, and a savory Japanese umami flavor that makes the stew uniquely delicious.
- Incorporate Water and Simmer: Pour 1/2 cup water into the pot and stir to combine all the ingredients. Reduce the heat to low or medium-low, cover the pot with a lid, and let the stew simmer gently for 15 minutes. During this time, the flavors meld together beautifully, and the beans absorb the aromatic liquids. Simmering slowly ensures the stew remains creamy without becoming mushy.
- Season to Taste: After simmering, taste the stew carefully. Add salt and ground black pepper according to your preference. Adjusting seasoning at this stage ensures that the final dish is perfectly balanced and enhances the natural flavors of the beans, miso, and smoked paprika.
- Serve and Enjoy: Once seasoned, turn off the heat. Serve the stew hot in bowls, optionally pairing it with steamed rice, crusty bread, or a side of fresh greens. This comforting stew is perfect for a satisfying dinner, and leftovers can be stored for later meals.
Notes
- Using canned pinto beans saves time, but make sure to drain and rinse them well to remove excess sodium.
- Finely chopping the onion and celery ensures they cook evenly and blend seamlessly into the stew.
- Smoked paprika and miso paste provide depth of flavor; feel free to adjust the paprika amount based on your preferred level of smokiness.
- If you prefer a thicker stew, simmer uncovered for an extra 5–10 minutes to reduce the liquid.
- This recipe is naturally vegan and can be made gluten-free if you use tamari instead of soy sauce.
