Slow Simmered Bolivian Pinto Bean Stew with Andean Spices
A hearty and warming stew featuring pinto beans simmered with traditional Bolivian flavors like cumin, garlic, and a touch of smoky paprika. This latin american-inspired vegan (vegan) ready in about 100 minutes pairs dried pinto beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 dried pinto beans
- 4 cups water
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 medium, diced carrot
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried pinto beans well and soak in water overnight or for at least 6 hours. Drain before cooking.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano; cook for 1 minute until spices release aroma.
- Step 4: Add 1 diced medium carrot and 2 tbsp tomato paste; cook for 3 minutes, stirring to combine and deepen flavors.
- Step 5: Pour in 4 cups water and add the soaked, drained pinto beans. Bring to a boil, then reduce to a simmer and cook uncovered for 1 to 1.5 hours until beans are tender and the stew thickens.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh cilantro just before serving for a fresh finish.
Equipment for this recipe
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Frequently asked questions
How long does Slow Simmered Bolivian Pinto Bean Stew with Andean Spices take to make?
Total time is about 100 minutes (10 min prep + 90 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 Slow Simmered Bolivian Pinto Bean Stew with Andean Spices?
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 dried pinto beans from drying out.
Can I substitute ingredients in Slow Simmered Bolivian Pinto Bean Stew with Andean Spices?
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 Slow Simmered Bolivian Pinto Bean Stew with Andean Spices 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.
Is Slow Simmered Bolivian Pinto Bean Stew with Andean Spices vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
