Pinto Bean Stew – Vegetarian, Vegan, and Gluten Free

Name: Pinto Bean Stew – Vegetarian, Vegan, and Gluten Free
Ingredients: 1 tbsp Olive Oil; 16 oz Dry Pinto Beans, soaked for 12 hours (Or 3 14.4oz cans of canned pinto beans); 1 med Sweet yellow onion, diced; 2 med Yukon gold potatoes, diced; 4 cups Carrots, diced; 2 14.5 oz cans Fire roasted tomatoes, drained and diced; 1 7 oz can Fire roasted diced green chilis (mild); 1 Jalapeno, diced (Optional); 4 cups Green cabbage, fresh and shredded; 2 qt Vegetable broth; 1 tbsp Smoked paprika; 1 tbsp Ground garlic; 1 tsp Cayenne pepper; 1 Bay leaf, whole; Salt and black pepper to taste

suburbanfeast.com

If you're used to gloppy refried pinto beans, give them another change in this healthy, vegetable heavy pinto bean stew.

View full recipe on suburbanfeast.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at suburbanfeast.com.

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Ingredients

1 tbsp Olive Oil
16 oz Dry Pinto Beans, soaked for 12 hours (Or 3 14.4oz cans of canned pinto beans)
1 med Sweet yellow onion, diced
2 med Yukon gold potatoes, diced
4 cups Carrots, diced
2 14.5 oz cans Fire roasted tomatoes, drained and diced
1 7 oz can Fire roasted diced green chilis (mild)
1 Jalapeno, diced (Optional)
4 cups Green cabbage, fresh and shredded
2 qt Vegetable broth
1 tbsp Smoked paprika
1 tbsp Ground garlic
1 tsp Cayenne pepper
1 Bay leaf, whole
Salt and black pepper to taste