This robust Pinto Bean and Corn Stew is a celebration of simple, wholesome ingredients coming together in harmony. The base of tender, slow-cooked dried pinto beans provides a creamy texture that absorbs the earthy warmth of cumin and the gentle heat of red chile. Sweet corn kernels add pops of brightness and crunch, balancing the savory depth of the broth. Sun-dried tomatoes contribute a concentrated umami richness, while chunks of zucchini offer a fresh, vegetal counterpoint. This dish is perfect for chilly evenings or as a satisfying vegan main course that feels like a warm hug in a bowl. It’s forgiving to make, allows for easy ingredient swaps, and tastes even better the next day as the flavors meld. Serve it with crusty bread to soak up every drop of the flavorful broth.
Pinto Bean & Corn Stew
Description
This robust Pinto Bean and Corn Stew is a celebration of simple, wholesome ingredients coming together in harmony. The base of tender, slow-cooked dried pinto beans provides a creamy texture that absorbs the earthy warmth of cumin and the gentle heat of red chile. Sweet corn kernels add pops of brightness and crunch, balancing the savory depth of the broth. Sun-dried tomatoes contribute a concentrated umami richness, while chunks of zucchini offer a fresh, vegetal counterpoint. This dish is perfect for chilly evenings or as a satisfying vegan main course that feels like a warm hug in a bowl. It's forgiving to make, allows for easy ingredient swaps, and tastes even better the next day as the flavors meld. Serve it with crusty bread to soak up every drop of the flavorful broth.Ingredients
Directions
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Drain and rinse the soaked pinto beans. Place them in a large pot and cover with 4 inches of water. Bring to a boil, then reduce heat and simmer for 45 minutes.
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While beans simmer, heat sunflower oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
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Add slivered garlic, ground cumin, ground red chile, and cayenne pepper. Cook for 1 minute until fragrant.
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Stir in the all-purpose flour and cook for another minute to remove the raw flour taste.
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Add the drained pinto beans along with their cooking liquid (if needed, add more water to cover) to the Dutch oven. Stir in the chopped zucchini, sun-dried tomatoes, corn kernels, and whole tomatoes.
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Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the beans are tender and the zucchini is cooked through.
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Season with salt and freshly ground black pepper to taste. Adjust seasoning if necessary.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 528.0kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 9828.7mg410%
- Total Carbohydrate 104.4g35%
- Dietary Fiber 28.1g113%
- Sugars 30.7g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
