Pinto Bean & Coconut Stew Recipe

This creamy Pinto Bean & Coconut Stew is made with pinto beans, rich coconut milk, tender squash, colorful bell peppers, and warm spices. The result is a wonderfully mellow and savory main course, perfectly balanced with a hint of spice. It’s perfect for a cozy weeknight dinner, especially in the fall, and makes enough for 4 people.

Pinto Bean & Coconut Stew Ingredients

For the Stew:

• 1 tbsp olive or coconut oil
• 2 small red onions, cut into slim wedges
• 1 red pepper, diced
• 1 green pepper, diced
• 1 tsp cumin seeds
• 3 garlic cloves, finely chopped
• 250g squash or pumpkin, peeled and diced
• 2 courgettes, diced
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 1 tsp dried oregano
• 2 bay leaves
• 2 x 400g cans of pinto beans, drained
• 2 x 400g cans of coconut milk
• zest and juice of ½ lime
• 2 tbsp sherry
• salt and black pepper

For the Tomato Salsa:

• 1 small red onion, finely chopped
• 100g tomatoes, finely chopped
• 1 jalapeño chilli or similar, finely chopped
• 2 tsp red wine or sherry vinegar
• zest and juice of ½ lime
• pinch of ground cinnamon
• 1 tbsp olive oil
• a few coriander leaves or a few fresh oregano leaves, finely chopped

How To Make Pinto Bean & Coconut Stew

1. Prepare the salsa: In a small bowl, combine all the ingredients for the salsa. Season with salt and pepper, mix well, and set aside to let the flavors meld for at least 30 minutes.
2. Sauté the onions and peppers: Heat the olive or coconut oil in a large, heavy-based saucepan over medium heat. Add the red onions and peppers and cook until the onion begins to soften and take on some color.
3. Add vegetables and spices: Add the cumin seeds, garlic, diced squash, and courgettes to the pan. Cook for one minute, stirring frequently. Stir in the ground cinnamon, allspice, dried oregano, and bay leaves.
4. Simmer the stew: Pour in the pinto beans and coconut milk. Season with salt and pepper, then bring the mixture to a boil. Reduce the heat to low, partially cover the pan, and let it simmer until the sauce has thickened and the squash is tender.
5. Finish and serve: To finish, stir in the lime zest, lime juice, and half of the sherry. Taste the stew and add the remaining sherry or more salt and pepper if needed. Serve hot with a generous spoonful of the fresh tomato salsa.

Recipe Tips

• Let the Salsa Marinate: Allowing the salsa to sit for at least 30 minutes is key. This gives the flavors time to mingle, softening the raw onion and allowing the lime juice to brighten everything up.
• Use Full-Fat Coconut Milk: For the creamiest and most flavorful stew, use full-fat canned coconut milk. Light coconut milk will result in a much thinner sauce and less rich flavor.
• Don’t Rush the Simmer: Let the stew simmer gently until the squash is fork-tender. This process not only cooks the vegetables but also allows the sauce to thicken and the spices to infuse the entire dish.
• Taste and Adjust at the End: The final additions of lime juice and sherry are crucial for balancing the rich, creamy flavors. Always taste the stew before serving and adjust the seasoning to your liking.

What To Serve Pinto Bean Stew

This hearty pinto bean stew is a complete meal on its own, but it’s fantastic served over a bed of fluffy basmati or brown rice to soak up the creamy sauce. A side of warm, crusty bread or naan is perfect for dipping. For a lighter option, pair it with quinoa or a simple green salad with a bright vinaigrette dressing.

How To Store Pinto Bean Stew Leftovers

• Refrigerate: Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even better the next day. Reheat gently on the stovetop or in the microwave.
• Freeze: This stew freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pinto Bean & Coconut Stew Nutrition Facts

• Calories: 462 kcal
• Total Fat: 28g
• Saturated Fat: 21g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrate: 44g
• Dietary Fiber: 14g
• Sugars: 11g
• Protein: 12g

Frequently Asked Questions

• Can I use a different type of bean? Yes, absolutely. Black beans or kidney beans would be excellent substitutes for pinto beans in this recipe. Just be sure to drain and rinse them well if using canned beans.
• Is this stew spicy? The stew itself is mellow and savory, not spicy. All the heat comes from the jalapeño in the fresh tomato salsa. You can easily control the spice level by adding more or less chili to the salsa, or by removing the seeds.
• What can I use instead of squash? Sweet potatoes are a fantastic substitute for squash or pumpkin. They have a similar cooking time and their natural sweetness complements the creamy coconut milk perfectly.
• Can I make this stew without sherry? Yes, you can omit the sherry if you prefer. For a similar acidic kick to balance the richness, you can add an extra splash of lime juice or a teaspoon of apple cider vinegar at the end.

Try More Recipes:

• Colcannon Soup Recipe
• Hairy Bikers Celeriac And Apple Soup​ Recipe
• Hairy Bikers Beetroot Soup​ Recipe

Pinto Bean & Coconut Stew Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Courses:Hairy Bikers Soups & Starters

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:462 kcal Best Season:Summer

Description

This creamy Pinto Bean & Coconut Stew is a hearty and flavorful vegan meal. Made with tender squash, pinto beans, and rich coconut milk, it’s perfectly seasoned with warm spices. A zesty and spicy tomato-lime salsa on top adds a fresh, bright finish.

Ingredients

For the Stew:

• 1 tbsp olive or coconut oil
  
• 2 small red onions, cut into slim wedges
  
• 1 red pepper, diced
  
• 1 green pepper, diced
  
• 1 tsp cumin seeds
  
• 3 garlic cloves, finely chopped
  
• 250g squash or pumpkin, peeled and diced
  
• 2 courgettes, diced
  
• ½ tsp ground cinnamon
  
• ½ tsp ground allspice
  
• 1 tsp dried oregano
  
• 2 bay leaves
  
• 2 x 400g cans of pinto beans, drained
  
• 2 x 400g cans of coconut milk
  
• zest and juice of ½ lime
  
• 2 tbsp sherry
  
• salt and black pepper

For the Tomato Salsa:

• 1 small red onion, finely chopped
  
• 100g tomatoes, finely chopped
  
• 1 jalapeño chilli, finely chopped
  
• 2 tsp red wine or sherry vinegar
  
• zest and juice of ½ lime
  
• pinch of ground cinnamon
  
• 1 tbsp olive oil
  
• a few coriander or fresh oregano leaves, finely chopped

Instructions

1. Make the salsa: In a bowl, combine all salsa ingredients. Season with salt and pepper and set aside.
   
2. Sauté aromatics: Heat oil in a large pot over medium heat. Cook onions and peppers until softened. Add cumin seeds, garlic, squash, and courgettes and cook for 1 minute more.
   
3. Simmer the stew: Stir in the spices, herbs, pinto beans, and coconut milk. Bring to a boil, then reduce heat and simmer, partially covered, until the vegetables are tender and the sauce has thickened.
   
4. Finish and serve: Stir in the lime zest, juice, and sherry. Adjust seasoning to taste. Serve the hot stew topped with spoonfuls of the fresh salsa.