Pinto Bean Stew Recipe
Pinto Bean Stew Recipe photo by Taste of Home
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Pinto Bean Stew Recipe

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4.5 1 3
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"This thick, hearty stew is chock-full of beans and vegetables and makes a wonderful supper on cold winter days," relates Gina Passantino of Arlington, Virginia. "I sometimes serve it over rice for a fun change of pace. It also freezes well."
TOTAL TIME: Prep: 15 min. + soaking Cook: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + soaking Cook: 1-1/2 hours
MAKES: 6 servings


  • 1 cup dried pinto beans
  • 2 cups cold water
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 1 package (16 ounces) frozen corn, thawed
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 to 3 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar

Nutritional Facts

1 cup: 214 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 44g carbohydrate (7g sugars, 9g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.


  1. Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  2. Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.
  3. In a nonstick skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.
  4. Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through. Yield: 6 servings.
Originally published as Pinto Bean Stew in Light & Tasty December/January 2002, p19

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cswart User ID: 5793784 33343
Reviewed Mar. 12, 2012

"Very good meatless stew! Has a real good flavor. Will definitely make again."

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