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Pinto Bean Stew

Russ Myers


Before preparing dried beans, sort through for tiny pebbles or shriveled beans.
Dried beans need to be soaked befor they are cooked.
The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off heat and allow beans to soak in water for 1 or 2 hours. *DO NOT add salt to the soaking water.
Drain water and rinse with fresh water.
To cook beans, cover soaked beans with fresh water and simmer for 1 to 2 hours. Do not let the beans dry out, beans should always be covered with water.

★★★★★ 1 vote
6 Servings
15 Min
30 Min
Stove Top


1 1/2 c
chopped onion
green (or red) bell pepper, chopped
carrots, chopped
1 medium
potato, cubed
1 stalk(s)
celery, chopped
4 clove
garlic, minced
1 Tbsp
chili powder
1 can(s)
(6 oz) tomato paste
1 can(s)
(14.5 oz) chicken broth
2 c
cooked pinto beans
1 small
smoked ham hock
salt and pepper to taste


1Add 1/2 cup water to a medium pot. Cook the onion, green (or red) pepper, carrots, potatoes, celery and garlic in the water for 5 minutes over medium heat or until soft.
2Stir in the chili powder, tomato paste, chicken broth, smoked ham hock and pinto beans.
3Cook for 20 minutes. Add a little water if the beans start to stick to the bottom of the pot.
4Serve over hot cooked rice

Refrigerate left overs
One pound of dried beans (2 cups) equals 5 to 6 cups cooked beans.

Beans are an inexpensive source of protein and fiber.

Dried beans can be kept in an air tight container for a year.

Remember to rinse all fruits and vegetables

About Pinto Bean Stew

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy