Chipotle pinto bean stew recipe
Try this chipotle bean stew for a satisfying veggie dinner. The recipe is great served with tortilla chips and his quick pickles, and only costs around 50p per portion to make.
- 250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drained
- olive oil, for frying
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, crushed or grated
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tbsp chipotle paste (approx. 20g/¾oz)
- 30g/1oz tomato purée
- 400g tin chopped tomatoes
- 1 vegetable stock cube
- 200g/7oz frozen sweetcorn (or tinned sweetcorn, drained)
- salt and freshly ground black pepper
- 50g/1¾oz pickled jalapeño chillies, drained (optional)
- 150ml/5fl oz soured cream or yogurt (plant-based, if you prefer)
- pinch smoked paprika (optional)
- wholemeal flour tortilla wraps, made into chips (optional)
- If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover them with cold water and leave them to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool.
- Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery, and garlic gently for 5 minutes until soft.
- Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube, and pinto beans.
- Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.
- Spoon the stew into warmed bowls, then top with the jalapeños, soured cream, and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping.