Ingredients
- Dried pinto beans, 1 pound
- Olive oil, 2 tablespoons
- Yellow onion, chopped, 1 medium
- Garlic, minced, 4 cloves
- Green bell peppers, chopped, 2 medium
- Green chiles, diced (canned or fresh), 4 ounces
- Chicken or vegetable broth, 6 cups
- Cumin, 2 teaspoons
Instructions
- Step 1: Rinse the pinto beans and soak them in water for at least 4 hours, or preferably overnight. Drain and rinse again.
- Step 2: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Add the chopped green bell peppers and diced green chiles to the pot. Cook for 5 minutes, stirring occasionally, until the peppers start to soften.
- Step 4: Add the drained pinto beans, chicken or vegetable broth, and cumin to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender.
- Step 5: Using an immersion blender or a regular blender (in batches), partially blend the stew to thicken it. Be careful not to over-blend; you want to maintain some texture.
- Step 6: Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings such as sour cream, shredded cheese, or cilantro.
Notes
- Leftover stew tastes even better the next day, so store it in an airtight container in the refrigerator for up to 3 days.
- Reheat the stew gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- Serve this hearty stew with warm cornbread or tortillas for dipping and scooping up every last drop.
- For an extra layer of flavor, toast the cumin seeds in a dry pan for a minute or two before grinding and adding them to the stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American