Pinto Bean & Tomato Stew

Instructions

1. Prepare Ingredients

   8 min hands-on

   • Finely dice the onions and yellow pepper.
   • Mince the garlic and chop the canned jalapeños.
   • Drain and chop the sun-dried tomatoes.
   • Rinse and drain the pinto beans.
   • Set aside coriander leaves and crumble taco shells.

2. Cook Aromatics

   6 min hands-on

   • Heat olive oil in a large pan over medium heat.
   • Add onions, garlic, and half of the jalapeños.
   • Sauté for 5–7 minutes until onions are soft and aromatic.

3. Build Flavor Base

   6 min hands-on

   • Stir in paprika, cumin, and chili powder.
   • Cook spices for 1–2 minutes, stirring constantly.
   • Add sun-dried tomatoes and tomato sauce.
   • Cook for 2–3 minutes to caramelize.

4. Add Vegetables and Beans

   3 min hands-on

   • Add yellow peppers and sauté for 1–2 minutes.
   • Stir in pinto beans, coating them in the spice mixture.

5. Simmer Stew

   2 min hands-on15 min waiting

   • Pour in water and add vegetable broth.
   • Stir and bring to a gentle simmer over medium heat.
   • Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally.

6. Add Creaminess

   2 min hands-on

   • Stir in one-third of the Greek yogurt.
   • Mix until fully incorporated, then turn off heat.

7. Prepare Garnishes

   2 min hands-on

   • Finely chop coriander leaves and remaining jalapeños.
   • Set aside for serving.

8. Serve and Garnish

   2 min hands-on

   • Ladle stew into bowls.
   • Top with a dollop of Greek yogurt, chopped coriander, and jalapeños.
   • Crumble taco shells over the top.
   • Cooking tips:
   • For a smokier flavor, toast cumin seeds in a dry pan before adding oil.
   • For a spicier stew, add extra chili powder or fresh jalapeños.
   • To thicken the stew, mash some beans while simmering.
   • Serve with lime wedges for a refreshing balance.