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Pinto Bean Stew

This thick, hearty stew is loaded with beans and vegetables and makes a wonderful supper on cold winter days. I sometimes serve it over rice for a fun change of pace. It also freezes well. —Gina Passantino, Arlington, Virginia
  • Total Time
    Prep: 15 min. + soaking Cook: 1-1/2 hours
  • Makes
    6 servings


  • 1 cup dried pinto beans
  • 2 cups cold water
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 1 package (16 ounces) frozen corn, thawed
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 to 3 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar


  • Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  • Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.
  • In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.
  • Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.
Nutrition Facts
1 cup: 214 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 44g carbohydrate (7g sugars, 9g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

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