How to Make the Tastiest Pinto Beans Stew

Beans are popular for several reasons: (1) they are so versatile and can be served with a ton of other dishes. (2) a great source of plant-based proteins and other essential nutrients. (3) They are absolutely filling. (4) They are easy to make! Some people may disagree with me on this last point but as a matter of fact, all you need to do is boil the beans and add some seasoning and bam! You have a yummy dish staring at you, waiting to be devoured. Pinto beans are particularly awesome as they cook fast and are great tasting with minimal effort. In this post, I share my easy recipe for the tastiest pinto beans stew ever! Made from scratch with dried beans, the goal here is to enjoy fresher, healthier, and more delicious pinto beans compared to the canned versions.  

Beans are a staple in East Africa

Pinto beans are closely similar to Rosecoco beans which are highly consumed in East Africa. It never crossed my mind before I moved to the U.S., that beans were so popular or a staple in other cultures too. Beans play such a central role in Kenyan cuisine. They are paired with countless dishes, the most common ones being chapati, white rice, ugali, and sweet potatoes. Another Kenyan staple called Githeri is made of beans and corn boiled together and then seasoned. I, like many other Kenyan kids, grew up eating these bean combos throughout childhood, especially at school. Githeri, rice-beans, ugali-beans, and chapati-beans are among the meals served daily in almost all Kenyan schools from kindergarten to college. These bean combos are also readily available in most restaurants as well as from street food vendors.

I felt the need to mention the popularity of beans in Kenya because it ties to my recipe and how it is a little different from the bean recipes that I have seen here in the U.S. We mostly make bean stews in Kenya with the must-have ingredient being onions. Often, we add vegetables like carrots and bell peppers. Some will also add tomatoes. For a further spin, some Kenyans will add coconut milk or powdered spices like curry powder or ground cumin. The resulting dish is usually creamy and very flavorful. Whatever seasonings one chooses are determined by what dish the beans will be paired with.

Should you soak pinto beans before cooking?

Yes. Soaking beans before cooking helps rehydrate the beans thus significantly cutting down on cooking time. Besides, you will achieve more even cooking with soaked beans. Soak your beans overnight for the best results. However, should time be limited, soaking them for six hours will do you great justice as well. All you’ll need to do is rinse the beans in cold water and place them in a deep bowl. Then, fill the bowl with water and have the beans submerged about 4 inches deep. Set it on the countertop and don’t disturb it until ready to cook.

Comparing dried vs canned beans

Canned beans are very popular here in the U.S. and I think the number one reason why is the long period it takes to cook dried beans. But if you ask me, there is the ‘wrong’ way to do it – directly boiling dry beans, and the ‘right’ way – soaking them before cooking. You can enjoy fresh, made-from-scratch beans in under an hour if you soak them. I usually go for dried beans because when I cook beans from scratch, I find them fresher and tastier. I have full control of their texture and how I want them to taste. Secondly, it seems like the healthier option considering they are free from preservatives. Canned beans are still very helpful though and it does not hurt to have a few cans in the pantry. I guess striking a balance between the two is the best way to go about it, and that’s where this recipe comes in.

Ingredients for the tastiest pinto beans stew

The ingredients I used to season my pinto bean dish are the same ones I used in my other legume stews like the green grams (mung beans) stew and lentil stew. This is simply my magic combo for the legumes.

Dried pinto beans: You can grab a bag of pinto beans from any grocery store near you.

Onions: add flavor and aroma to the bean stew. You can use red or yellow onions for this recipe. Chop them finely for best results.

Carrots: my must-have ingredient for all stews. They add flavor, thickness, and color to the stews.

Coconut milk: adds creaminess and that subtle yet perfect coconut flavor to the bean stew.

Steps for making the tastiest pinto beans stew

Again, similar steps as with my other legume stew recipes except for soaking the beans.

Step 1: Rinse the beans in cold water and place them in a deep bowl. Then, fill the bowl with clean, cold water and have the beans submerged about 4 inches deep. Set it aside overnight or for at least six hours.

Step 2: Drain all the soaking water and rinse the beans again in clean water.

Step 3: Bring a measured amount of water to a boil in a pot and add the beans. Reduce the heat to medium and boil the beans uncovered for the start. You can cover the pot towards the end of cooking when the liquid has reduced significantly to ensure even cooking. Set the beans aside when they are fully cooked.

Step 4: Prepare the vegetables – chop the onions finely and the carrots into small cubes. You can also grate the carrots if you like.

Step 5: Fry the onions until they are slightly brown. Then, add carrots and sauté for about a minute. Add salt and stir to combine.

Step 6: Pour the seasoning mixture onto the beans (or pour the beans into the pot with the seasoning mixture. Either is fine). Add coconut milk (optional). Stir gently, then cover and simmer for 10 minutes. Stir occasionally.

The dish is ready to serve! Enjoy your pinto bean stew with any of the dishes in the vast list I’ve provided below. I’ve also included links to those recipes in case you wish to check them out.

Serving suggestions for pinto beans stew

Beans are one of those dishes that can be served for breakfast, lunch, and dinner. For a filling breakfast, pair pinto bean stew with maandazi, chapati, or mahamri and a cup of tea. For lunch or dinner, serve your beans with any of the starches in the list below and add delicious sauteed vegetables like cabbage or kale for a wholesome meal.

• Maandazi
• Mahamri
• Chapati
• White rice
• Ugali
• Sautéed cabbage with bell peppers
• Sauteed kale
• Sweet potatoes
• You can also add steamed sweet corn to the bean stew and simmer for a few minutes for the flavors to intermingle. I call this the “American Githeri” and I make it every time I crave Githeri and can’t get my hands on the appropriate type of corn for the dish.

How to store leftover bean stew

Like other legume stews, bean stew stores well in the fridge and the freezer. Place the stew in an airtight container and store it in the fridge for up to five days or in the freezer for up to three months.

How to reheat leftover bean stew

Reheat this bean stew in the microwave or on the stovetop. Allow frozen beans to defrost fully before reheating. Take them out of the freezer the night before and leave them in the fridge or place them on the countertop until fully defrosted.

In the microwave: place the bean stew in a bowl and reheat for 2-3 minutes or until hot enough.

On the stovetop: place the bean stew in a cooking pot or pan and heat on low until fully hot. Add a few tablespoons of water if it is too dry. Stir occasionally to minimize sticking to the bottom of the pot.

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Other legume stews for you to explore and enjoy

Creamy and delicious lentil stew

Tasty green grams (mung beans) stew