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Tomatillo bean stew in black bowl with soup spoon.
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5 from 5 votes

Tomatillo Bean Stew

A Mexican inspired vegan tomatillo and pinto bean stew. Tart-sweet tomatillos, celery, cumin, coriander, Mexican oregano and smoked paprika stir wonderful depth. Pinto beans add nutty flavor and lots of protein and fiber. This is a vegan, nut-free, soy-free and gluten-free recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course/Stew
Cuisine: Mexican inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 188kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4-5 cloves garlic (crushed through a garlic press or minced)
  • 1 leek (green and white parts finely chopped)
  • 3 ribs celery (finely chopped)1
  • 1 jalapeno pepper (minced. Deseed and use less if sensitive to heat)
  • 1 pound tomatillos (husks removed, then chopped into ½-inch pieces).
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 3 cups canned or cooked pinto beans (1 cup dried pinto beans cooked or approx two 14-oz cans, drained)
  • 2 tablespoons parsley (chopped)
  • Salt and ground black pepper to taste
  • A few crushed tortilla chips for garnish (optional)
US Customary - Metric

Instructions

  • Infuse garlic: Place the oil in a Dutch oven or large stockpot or saucepan. Add the garlic and heat the oil over gentle heat, stirring the garlic, until it becomes lightly golden and aromatic.
  • Add the leeks and peppers with salt and ground pepper to taste. Saute a couple of minutes.
  • Stir in the tomatillos. Add the ground coriander, ground cumin, smoked paprika and Mexican oregano. Mix, cover, and let the tomatillos cook over medium low heat for five minutes.
  • Add the beans to the pot along with a cup of water or vegetable stock or the bean cooking liquid (if you cooked the beans yourself). Stir, cover, and let the flavors meld together over medium heat for another five minutes.
  • Add a cup or two more of liquid to the pot depending on how thick you want the stew to be. Stir well and bring to a boil, then simmer for 10 minutes.
  • Check seasoning, then turn off heat. Garnish with parsley and crushed tortilla chips, if using. Serve hot

Nutrition

Calories: 188kcal | Carbohydrates: 31g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 23mg | Potassium: 700mg | Fiber: 10g | Sugar: 4g | Vitamin A: 731IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg