Pinto Bean & Coconut Stew Recipe

This creamy pinto bean and coconut stew is made with tender squash, warm Caribbean spices, and rich coconut milk. The result is a thick, savoury one-pot meal that comes together in just 45 minutes and serves 4.

I make this whenever I want something filling but completely plant-based. The fresh tomato salsa on top lifts the whole dish and stops it from feeling too heavy.

Pinto Bean and 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 tins of pinto beans, drained
• 2 x 400g tins 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

How to Make Pinto Bean and Coconut Stew

1. Make the salsa: Combine all the salsa ingredients in a small bowl. Season with salt and pepper, mix well, and set aside for at least 30 minutes to let the flavours develop.
2. Cook the onions and peppers: Heat the oil in a large, heavy-based saucepan over medium heat. Add the red onions and peppers and cook for 4–5 minutes until softened and lightly coloured.
3. Add the vegetables and spices: Add the cumin seeds, garlic, squash, and courgettes. Cook for 1 minute, stirring often. Stir in the cinnamon, allspice, oregano, and bay leaves.
4. Simmer the stew: Pour in the pinto beans and coconut milk. Season, bring to the boil, then reduce the heat and partially cover. Simmer for 20–25 minutes until the squash is tender and the sauce has thickened.
5. Finish and serve: Stir in the lime zest, lime juice, and half the sherry. Taste, adjust the seasoning, and serve hot with a generous spoonful of the fresh tomato salsa.

What Makes This Pinto Bean and Coconut Stew So Good?

• Let the salsa sit: Give the salsa at least 30 minutes to rest. This softens the raw onion and lets the lime juice brighten every ingredient.
• Use full-fat coconut milk: Full-fat tinned coconut milk gives the stew its rich, creamy body. Light coconut milk will leave the sauce thin and watery.
• Simmer gently, don’t rush: Low heat for 20–25 minutes lets the squash turn fork-tender and the sauce thicken naturally around the beans.
• Taste before serving: The lime juice and sherry at the end balance the richness. Add them gradually and keep tasting until the flavour is right for you.
• Tinned or dried beans: Tinned pinto beans work perfectly here and save time. If using dried, soak them overnight and boil for 45–60 minutes until tender before adding to the stew.
• Thicken the sauce if needed: If the stew is too thin after simmering, mash a few beans against the side of the pan with a wooden spoon. This thickens the sauce without adding anything extra. You could also try a similar technique with our three bean chilli.

What Goes Well with This Stew?

Fluffy basmati or brown rice is the best match here, soaking up all the creamy coconut sauce. Warm flatbread, naan, or crusty bread works well for dipping too.

For something lighter, serve it alongside quinoa or a simple green salad with a sharp vinaigrette. Fried plantain or cornbread would lean into the Caribbean spice profile nicely. If you enjoy hearty stews, our beef stew and dumplings is another favourite.

How Should You Store Leftovers?

Keep leftover stew in an airtight container in the fridge for up to 4 days. The flavours develop further overnight, so it often tastes even better the next day. Reheat gently on the hob, stirring well, as the coconut milk can separate slightly.

This stew freezes well for up to 3 months once cooled completely. Store the salsa separately in the fridge as it does not freeze well. Thaw the stew overnight in the fridge before reheating.

Nutrition Facts

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

Frequently Asked Questions

Can I use a different type of bean? Yes, black beans or kidney beans both work well as a swap. Drain and rinse them thoroughly if using tinned.

Is this stew spicy? The stew itself is mild and savoury. All the heat comes from the jalapeño in the salsa, so you can control the spice by adding more or less chilli or removing the seeds.

What can I use instead of squash? Sweet potatoes are an excellent substitute. They have a similar cooking time and their natural sweetness pairs well with the coconut milk.

Can I make this pinto bean stew in a slow cooker? Yes, add everything except the lime juice and sherry and cook on low for 6–8 hours. Stir in the lime and sherry just before serving, similar to our slow cooker campfire stew.

Can I make this stew without sherry? Yes. For a similar brightness, add an extra squeeze of lime juice or a teaspoon of apple cider vinegar at the end instead.

You May Also Like:

• Hairy Bikers Three Bean Chilli Recipe
• Hairy Bikers Cod and Chorizo Stew Recipe
• Cowboy Baked Beans Recipe

Hairy Bikers Pinto Bean & Coconut Stew Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:Caribbean Courses:Main Course

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:4 servingsCalories:462 kcal Best Season:Summer

Description

This creamy pinto bean and coconut stew is a hearty vegan one-pot meal. Tender squash, pinto beans, and rich coconut milk are simmered with warm Caribbean spices, then finished with a fresh tomato and lime salsa. Ready in 45 minutes and serves 4.

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 tins of pinto beans, drained
• 2 x 400g tins 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: Combine all the salsa ingredients in a small bowl. Season with salt and pepper, mix well, and set aside for at least 30 minutes to let the flavours develop.
2. Cook the onions and peppers: Heat the oil in a large, heavy-based saucepan over medium heat. Add the red onions and peppers and cook for 4–5 minutes until the onion begins to soften and take on some colour.
3. Add the vegetables and spices: Add the cumin seeds, garlic, squash, and courgettes. Cook for 1 minute, stirring often. Stir in the cinnamon, allspice, oregano, and bay leaves.
4. Simmer the stew: Pour in the pinto beans and coconut milk. Season with salt and pepper, then bring to the boil. Reduce the heat, partially cover, and simmer for 20–25 minutes until the squash is tender and the sauce has thickened.
5. Finish and serve: Stir in the lime zest, lime juice, and half the sherry. Taste and add the remaining sherry or more seasoning if needed. Serve hot with a generous spoonful of the fresh tomato salsa.