Pinto Bean Stew
Ingredients
The stew
-
1
tablespoon
oil
-
1
large
onion, chopped
-
2–4
pieces
poblano peppers (or green bell peppers), chopped
-
4
cloves
garlic, coarsely chopped
-
2
teaspoons
ancho chili powder (or regular chili powder)
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
1
yam
yielding approximately 3 cups cubed
-
1½
cups
dry pinto beans, soaked for 8 hours
-
14
oz
can crushed tomatoes (or diced, fire-roasted are great)
-
3
cups
veggie broth or chicken stock
-
2
teaspoons
molasses
-
½–1
teaspoon
chipotle powder (optional)
-
1
teaspoon
salt
-
1
cup
frozen corn
Optional garnishes
-
to taste
cilantro
-
to taste
scallions
-
to taste
avocado
-
to taste
sour cream
-
to taste
grated cheese
Instructions
- Soak the pinto beans in ample water overnight or for at least 8 hours.
- Sauté the onions in the Instant Pot for 5 minutes, then add garlic and poblanos and sauté for another 2 minutes.
- Add the spices and sauté for another minute.
- Add the yams, soaked beans, tomatoes, broth, molasses, chipotle (if using), and salt. Stir well.
- Set the Instant Pot to high pressure for 25 minutes.
- Manually release the pressure and stir in the frozen corn until warmed through.
- Serve and garnish with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
270
Total fat
4.7g
Total carbohydrates
46.9g
Total protein
12.8g
Sodium
798.2mg
Cholesterol
0mg
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