One-Pot Caribbean Pinto Beans with Sofrito and Coconut Milk
A hearty and aromatic Caribbean stew featuring tender pinto beans simmered in a vibrant sofrito and creamy coconut milk base. This caribbean-inspired vegan ready in about 110 minutes pairs dry pinto beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry pinto beans
- 4 cups water
- 2 tbsp olive oil
- 1 medium, diced onion
- 1 small, diced green bell pepper
- 3, minced garlic cloves
- 1/4 cup, chopped cilantro
- 1 cup coconut milk
- 1/2 cup tomato sauce
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp, or to taste salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse 1 cup dry pinto beans under cold water and soak them in 3 cups water for 4 hours or overnight to soften.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium onion and 1 diced small green bell pepper, sautéing for 5 minutes until softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves and 1/4 cup chopped cilantro, cooking for 1 minute until aromatic.
- Step 4: Drain soaked beans and add them to the pot with 1/2 cup tomato sauce, 1 cup coconut milk, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Pour in 4 cups water and bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 1 to 1.5 hours until beans are tender and the sauce thickens, stirring occasionally.
- Step 6: Adjust seasoning with additional salt and pepper if needed before serving.
Frequently asked questions
How long does One-Pot Caribbean Pinto Beans with Sofrito and Coconut Milk take to make?
Total time is about 110 minutes (15 min prep + 95 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Caribbean Pinto Beans with Sofrito and Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry pinto beans from drying out.
Can I substitute ingredients in One-Pot Caribbean Pinto Beans with Sofrito and Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Caribbean Pinto Beans with Sofrito and Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Caribbean Pinto Beans with Sofrito and Coconut Milk?
Caribbean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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