I dreaded Pinto beans until I made this stew… I picked the can on an impulse from wild oats because it was on sale for $0.99 and was lying in my pantry for a couple weeks now. I refused to acknowledge its presence until I realized that my refrigerator was almost empty and I had less than an hour to whip up a decent meal for lunch.
Hunger and creativity kicked in at the same time and lo ! this stew was born….
1 can of Pinto beans (14.5 oz)
1 cup of sliced bell peppers
1 cup of chopped onions
1 cup of diced tomatoes
1 teaspoon chopped coriander
For the popu/tadka/seasoning :
1 teaspoon of urad dal
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 teaspoon ginger garlic paste
2 red chillies
A few sprigs of curry leaves
Oil,Turmeric and Salt to taste
1. Heat oil in a skillet and do the popu/tadka/seasoning with urad dal, mustard seeds,cumin seeds, red chillies , curry leaves.
2. Once done, add the ginger garlic paste and fry until done, then add onions and saute until translucent.
3. Add the bell peppers and cook for 2 min. wash the pinto beans and add them to the onions and peppers.
4. Add a cup of water, turmeric, salt and cook covered until done. Garnish with coriander.
This is a real surprise treat ! Tastes great with both rice and roti .