Ingredients
- Pinto beans: 1 pound, dried
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Green bell peppers: 2, chopped
- Green chilies: 4, canned, chopped (adjust to taste)
- Garlic: 4 cloves, minced
- Chicken broth: 6 cups
- Cumin: 2 teaspoons
- Oregano: 1 teaspoon
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
Instructions
- Step 1: Rinse the dried pinto beans thoroughly and soak them in water for at least 4 hours, or preferably overnight. Drain and rinse the beans again.
- Step 2: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and green bell peppers and cook until softened, about 5-7 minutes.
- Step 3: Add the chopped green chilies and minced garlic to the pot and cook for another minute until fragrant.
- Step 4: Stir in the drained pinto beans, chicken broth, cumin, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender. Stir occasionally, adding more broth if needed to maintain desired consistency.
- Step 5: Taste and adjust seasonings as needed. Serve hot, garnished with your favorite toppings such as sour cream, shredded cheese, or cilantro.
Notes
- For best flavor, refrigerate leftover stew overnight; the flavors meld beautifully as it sits.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen it up.
- Serve this hearty stew with warm cornbread for dipping and a dollop of plain Greek yogurt for a tangy contrast.
- Don't be afraid to char the green bell peppers under the broiler before chopping to add a smoky depth to the stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American