Monday, 23 February 2009

Pinto Bean Stew Recipe


Pinto beans
are a very healthy pulse to include in your diet. The health benefits of pinto beans are huge. I will be posting the nutritional information of pinto beans very soon but in short they contain many vitamins, minerals and are fantastic at lowering cholesterol and much more.

As well as being so healthy pinto beans are a very tasty bean indeed. Widely used in
Mexican food recipes pinto beans make fabulous chilli dishes and taste superb with rice and toasted bread.

My
pinto bean stew recipe is very delicious and filling. I love the fruitiness of the zucchini against the other rustic vegetable ingredients and mild blend of spices.

I covered my stew with chopped fresh parsley leaves which just topped the meal of to perfection. Fresh parsley leaves are rich in
antioxidants and contain vitamins such as Vitamin C, A and K and also Iron.

This pinto bean stew is fully vegan and contains very little fat.

Doesn't it feel great to eat such a tasty meal knowing that it has great
health benefits?



Ingredients for Pinto bean stew recipe
1 +1/2 Cup dried pinto beans
Hot water
1 Large Zucchini (chunks)
1 Large potato (chunks)
1/2 Swede (small chunks)
2 Small flat mushrooms (small chunks)
3 Tbsp Tomato puree
2 tsp Oil
1 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Mild curry powder
1 tsp Paprika
1 Garlic clove (minced)
750ml Water
Salt and Pepper to season
Flat parsley leaves


Picture of pinto beans.



How to make Jeenas Kitchen Pinto Bean Stew Recipe


Cover pinto beans in hot water and soak for 2-4 hours.




In a jug mix together the paprika, garlic, curry powder, cumin, coriander, tomato puree and oil.

Add some of the 750ml of cold water then add the rest of the water mixing well.



Drain and rinse the pinto beans.

Place the pinto beans into the bottom of the pressure cooker.

Place the swede on top of the beans, then follow with the potato then the zucchini and mushrooms.



Pour the spiced tomato water on top of the beans and vegetables.

Secure pressure cooker and and bring to full pressure, turn the heat to the lowest heat and cook for 30 minutes only.



See how the water does not cover the vegetables.



Turn off the heat then carefully place the pressure cooker under a cold water tap then release the lid.

Add enough salt to suite your taste and carefully stir.



Serve this delicious pinto bean stew as it is or with basmati rice, bread or jacket potato.



I had mine with fresh flat parsley leaves and fresh cracked black pepper and it tasted fantastic.

Enjoy chef Jeenas pinto bean stew recipe.




Which fresh herbs do you like to serve a good homemade stew with?


9 comments:

Alisa - Frugal Foodie said...

This sounds like a delicious vegetarian meal!

Lisa said...

What a nice healthy meal. I love parsley and I also use cilantro for Mexican dishes.

La Traductora said...

I am a Mexican food purist, but this dish is intriguing! Please check out my blog. It features Mexican food that my Mexican mother would have made--and she was a fantastic cook!

Rosa's Yummy Yums said...

This tasty stew looks delicious! What a gorgeous recipe!

cheers,

Rosa

Yasmeen said...

Wholesome stew with beans and potatoes,I love all the spices used:)

Selba said...

Looks definitely delicious!

Bridgett said...

This looks so hearty and healthy. I can almost feel all the energy coming from eating a nice steaming bowl of this. Delicious!

Katie said...

I am a big fan of beans, especially pinto beans. You can bet that I'll be trying this recipe soon!

Kevin said...

That bean stew is looking good!