PINTO BEAN STEW

by Marion Price

 

 

 

PINTO BEAN STEW

by Marion Price

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Pinto Bean Stew

Beans are a great source of protein and fibre and are good to include frequently in our diet throughout the year, but are particularly good in the winter months as they are hearty and nourishing and support our kidney energy. This dish tastes even better the following day!

Ingredients

  • 1 ½  cups  pinto beans soaked overnight (or 8 hours)
  • 1 piece  Kombu sea veg
  • 1 each of onion carrot, red pepper
  • 2 cloves garlic
  • 2 stalks celery
  • 1  tbs  olive oil
  • Sea salt
  • 1 tbs fresh or dried thyme
  • ½ bunch parsley or cilantro chopped finely
  • 1  tbs  miso

Instructions

  • Discard the beans soaking water and place the beans in a pressure cooker adding fresh water to cover (allowing 1 inch of water above the beans.) Add the kombu and pressure cook for 25 mins (or boil slowly for 1 hour, adding more water if necessary) While the beans are cooking, dice all the veg into small squares and sauté in the olive oil, starting with the onions and garlic and adding a few pinches of sea salt . When the beans are cooked combine with the sautéed veg, adding thyme and miso and cook a further 10 -15 minutes. Serve with the chopped parsley or cilantro.