I have to admit, making this Pinto Bean & Rice Stew Recipe brought back so many childhood memories. There’s something magical about the aroma of simmering beans and vegetables that instantly makes the kitchen feel like home.

I love how simple ingredients come together to create a meal that’s both comforting and nutritious. After trying this recipe, I can honestly say it’s become a staple in my weekly cooking.

You can also enjoy similar comforting flavors with a Chocolate Chip Zucchini Bread Recipe for a sweet twist. Let me share with you how I bring this hearty stew to life.

Ingredients for Pinto Bean & Rice Stew Recipe

These ingredients work together to create a rich, flavorful stew. Here’s what you’ll need:

360g (1⅔ cups) dried pinto beans – Soaking them overnight softens them and reduces cooking time.
2 tablespoons extra virgin olive oil – Adds a subtle richness and Mediterranean flavor.
1 onion, peeled and finely chopped – I always use fresh onions for that natural sweetness.
1 red bell pepper, cored and diced – Enhances color and adds a slightly sweet taste.
1 potato, peeled and diced – Gives the stew a creamy texture as it cooks.
1 garlic clove, peeled and thinly chopped – Fresh garlic adds aromatic depth.
5 ripe tomatoes, finely chopped – Juicy tomatoes create a natural, tangy base.
½ tablespoon salt (or to taste) – Adjust to your preference for flavor balance.
1½ liters (6 cups) water – Enough to cover the ingredients and allow proper simmering.
150g (¾ cup) rice, ideally brown rice – Brown rice adds nuttiness and extra fiber. You can also pair this stew with a refreshing Avocado Smoothie with Spinach and Pineapple Recipe for a nutritious meal.

Note: several servings

Variations

If you want to customize this stew, here are some options:

For a dairy-free version, stick with the olive oil and skip cheese garnishes.
Swap brown rice with quinoa or farro for a different texture.
Add smoked paprika or cumin for a flavor boost.
Use pre-cooked beans to shorten the cooking time.
Include vegetables like zucchini or spinach for added nutrition.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Equipment You Need

Large saucepan – For cooking the stew evenly.
Knife – To chop vegetables finely.
Cutting board – A clean surface for prepping ingredients.
Measuring cups and spoons – To ensure correct ingredient amounts.
Spoon or spatula – For stirring without breaking beans.

How to Make Pinto Bean & Rice Stew Recipe?

Step 1: Prepare the Beans

I soaked the pinto beans overnight in cold water to ensure they cook evenly. Once drained and rinsed, they’re ready to go into the stew.

Step 2: Sauté the Vegetables

In my large saucepan, I heated the olive oil, then lightly golden sautéed garlic, onion, and red pepper. This step brings out the natural sweetness and fragrance of the vegetables.

Step 3: Add Potatoes and Tomatoes

Next, I added the diced potato and sautéed for around 7 minutes. Then I stirred in fresh tomatoes, letting them release their juices to create a rich, flavorful base.

Step 4: Cook the Beans

I added the drained pinto beans and poured in water, covering the pan. I simmered gently for about 50 minutes until the beans were tender, stirring occasionally to prevent sticking.

Step 5: Finish with Rice

Finally, I stirred in the rice and cooked until al dente. The stew thickens slightly and absorbs all the flavors, creating the perfect hearty meal.

Additional Tips for Making This Recipe Better

From my experience, these tweaks make a huge difference:

I always use fresh tomatoes instead of canned for brighter flavor.
Stir occasionally to avoid the rice sticking at the bottom.
Taste and adjust seasoning before serving; beans absorb salt slowly.
Let the stew rest for 5 minutes before serving for flavors to meld.

How to Serve Pinto Bean & Rice Stew Recipe?

Serving this stew is a joy! I like to ladle it into bowls and garnish with freshly chopped parsley or a drizzle of olive oil. Pairing it with crusty bread or a side salad makes the meal complete. For a festive touch, I sometimes sprinkle a bit of grated cheese or a few chili flakes.

Nutritional Information

This stew is both hearty and nutritious:

Calories: Approximately 320 per serving – filling without being heavy.
Protein: 14g – excellent plant-based protein from pinto beans.
Carbohydrates: 55g – complex carbs from rice and potatoes.
Fat: 7g – mostly heart-healthy olive oil.

Make Ahead and Storage

Storing

I keep leftovers in an airtight container in the refrigerator. It stays fresh for up to 3 days.

Freezing

This stew freezes well. I portion it into freezer-safe containers and it can last up to 3 months.

Reheating

I reheat gently on the stove over low heat, adding a splash of water if it’s too thick, until warmed through.

Why You’ll Love This Recipe?

Here’s why this stew is a must-try:

Easy to make – Few ingredients and simple steps make it beginner-friendly.
Versatile – Perfect as a main meal or side dish.
Healthy – Packed with plant-based proteins, fiber, and vitamins.
Flavorful – The combination of fresh vegetables and herbs makes every bite satisfying.
Customizable – You can add spices, grains, or veggies according to your taste.

This Pinto Bean & Rice Stew Recipe is a delicious and wholesome dish that’s easy to make, nutritious, and deeply comforting. Once you try it, I promise it’ll become one of your favorite go-to meals.

Ash Tyrrell