Pinto Bean & Corn Stew

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 528.0

Dietary: Vegan, Vegetarian

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

Dried pinto beans, soaked overnight
Salt, plus more to taste
Sunflower oil, or other vegetable oil
Onion, chopped
Garlic, peeled and slivered
Ground cumin
Ground red chile, or 2 tablespoons paprika
Cayenne pepper
Small zucchini, chopped
Thinly sliced sun-dried tomatoes, not packed in oil
All-purpose flour
Corn kernels, from 4 ears or frozen
Whole tomatoes, drained and chopped, or 2 cups chopped fresh tomatoes
Freshly ground black pepper, to taste

Directions

1
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.
2
While beans simmer, heat sunflower oil in a large Dutch oven or heavy-bottomed pot over medium heat.
3
Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4
Add slivered garlic, ground cumin, ground red chile, and cayenne pepper. Cook for 1 minute until fragrant.
5
Stir in the all-purpose flour and cook for another minute to remove the raw flour taste.
6
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.
7
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.
8
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.

Keywords: pinto beans, corn stew, vegan stew, vegetarian dinner, cumin, red chile, zucchini, sun-dried tomatoes, hearty meal, comfort food, dried beans, spicy stew, easy dinner, plant-based, autumn recipe, winter warmer

Read it online: https://www.chefs-mate.com/recipe/pinto-bean-corn-stew/