Pinto Bean Stew

Charmaine Lu -

  • 2 x 400g tins of pinto beans, drained
  • Olive oil
  • 2 chopped onions
  • 2 chopped celery stalks
  • 3 crushed garlic cloves
  • 2 tsp ground cumin
  • ½ tsp cinnamon
  • 20g chipotle paste
  • 30g tomato paste
  • 400g tin of chopped tomatoes
  • 200ml hot veg stock
  • 200g tinned sweetcorn, drained
  • Heat a splash of oil in a casserole and gently fry the onion, garlic and celery for 5 mins to soften. Add the cinnamon and cumin, fry for 30 seconds more, then stir in the tomato paste and chipotle.
  • Fry the mixture for another minute, then add the chopped tomatoes, pinto beans and stock, and season liberally. Bring to the boil, then reduce the heat and simmer for 20 mins. Stir in the sweetcorn and cook for 3 mins, then season to taste and serve with tortillas.
30 mins
4 serving