Name: Pinto Bean Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 cup dried pinto beans -; 2 cups cold water -; 1/2 cup chopped carrot -; 2 garlic cloves, minced -; 3/4 teaspoon chili powder -; 1/2 teaspoon salt -; Dash cayenne pepper -; 1 package (16 ounces) frozen corn, thawed -; 1 large onion, chopped -; 1 medium green pepper, chopped -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 2 to 3 teaspoons balsamic vinegar -; 1/4 teaspoon sugar -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pinto Bean Stew

1. 1 cup dried pinto beans -

2. 2 cups cold water -

3. 1/2 cup chopped carrot -

4. 2 garlic cloves, minced -

5. 3/4 teaspoon chili powder -

6. 1/2 teaspoon salt -

7. Dash cayenne pepper -

8. 1 package (16 ounces) frozen corn, thawed -

9. 1 large onion, chopped -

10. 1 medium green pepper, chopped -

11. 1 can (14-1/2 ounces) diced tomatoes, undrained -

12. 2 to 3 teaspoons balsamic vinegar -

13. 1/4 teaspoon sugar -

How to cook deliciously - Pinto Bean Stew

1. Stage

Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

2. Stage

Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.

3. Stage

In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.

4. Stage

Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.