Pinto Bean Stew

This meal uses dried pinto beans that must be soaked for 6 hours or overnight. But if not using dried, you can use cooked (from a can or jar) and cook with the water and tomatoes for half the amount of time. The flavour of this simple meal is delightful and packed with protein to support a healthy gut and immune system.

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Prep time
10 minutes
Cook time
60 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

752kcal
Calories
34g
Protein
17g
Total Fat
120g
Carbs
27g
Fibre
16g
Sugars
392mg
Calcium
30%
 
12mg
Iron
68%
 
284mg
Magnesium
68%
 
602mg
Phosporus
48%
 
2438mg
Potassium
52%
 
450mg
Sodium
20%
 
4mg
Zinc
37%
 
1mg
Copper
139%
 
2mg
Vitamin B1
166%
 
1mg
Vitamin B2
59%
 
7mg
Vitamin B3
42%
 
1mg
Vitamin B6
68%
 
773mcg
Vitamin B9
193%
 
374mcg
Vitamin A
42%
 
0mcg
Vitamin B12
0%
 
129mg
Vitamin C
143%
 
0mcg
Vitamin D
0%
 
6mg
Vitamin E
38%
 
266mcg
Vitamin K
222%
 
Calories: 752kcal; Protein: 34g; Total Fat: 17g; Carbs: 120g; Fibre: 27g; Sugars: 16g; Calcium: 392mg (30%); Iron: 12mg (68%); Magnesium: 284mg (68%); Phosporus: 602mg (48%); Potassium: 2438mg (52%); Sodium: 450mg (20%); Zinc: 4mg (37%); Copper: 1mg (139%); Vitamin B1: 2mg (166%); Vitamin B2: 1mg (59%); Vitamin B3: 7mg (42%); Vitamin B6: 1mg (68%); Vitamin B9: 773mcg (193%); Vitamin A: 374mcg (42%); Vitamin B12: 0mcg (0%); Vitamin C: 129mg (143%); Vitamin D: 0mcg (0%); Vitamin E: 6mg (38%); Vitamin K: 266mcg (222%)
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Notes

Alternatives:

spinach – shredded spring greens, shredded chard, shredded cavolo nero
red peppers - green pepper, sliced asparagus, shredded courgette

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