Chipotle pinto bean stew
Try this smoky chipotle bean stew for a satisfying veggie dinner. You can make this in half an hour using tinned beans but dried beans do come out a bit cheaper. Dr Rupy's recipe is great served with tortilla chips and his quick pickles, and only costs around 50p per portion to make. Each serving provides 404 kcal, 18g protein, 51g carbohydrate (of which 12g sugars), 13g fat (of which 5.5g saturates), 4g fibre and 1.1g salt.
Ingredients
- Olive Oil28 ml
- Vegetable stock200 ml
- water200 ml
Instructions
5 steps- 1
If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave 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 a 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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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