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Pinto Bean & Rice Stew Recipe
Ash Tyrrell

Pinto Bean & Rice Stew Recipe

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
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Total Time 1 hour 25 minutes
Ingredients Method Notes

Ingredients
  

  • 360 g 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.
  • 150 g ¾ cup rice, ideally brown rice – Brown rice adds nuttiness and extra fiber.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.