Erin Alderson's Outrageously Good Pinto Bean Stew

You'll be making this one on repeat

Claiming that this recipe is her favorite one in new book The Yearlong Pantry, this chili/stew has a lot of hype to live up to. And let me tell you — it does! Working from just a few ingredients, and using the ingenious combination of chipotles in adobo and miso paste, it tastes like something that’s simmered for hours and has a lengthy scroll of spices. But the fact is, if you’ve got a half pound of cooked beans on hand, you’re 30 minutes away ladling up a bowl.

The Yearlong Pantry is full of similar gems. Be sure to check out today’s Q&A with Erin, as well as the cookbook, if you’re as much of a fan as I am.

From Erin: “I say I don’t like to play favorites, so let’s keep this between you and me: This stew is my favorite. It’s my ultimate comfort food. The beans in this stew are the real star because they soak up the flavor of the chipotles while keeping their own personality.

“I am rarely without a jar of chipotles in adobo stashed in my refrigerator. While I use dried chiles often, the ease of the canned chipotles is a winner in my book. This stew is loaded with flavor and fairly quick to assemble. If you’re not big on heat, I’d recommend starting with one chipotle and adding more as desired.”

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Chipotle Pinto Bean Stew

Notes from Erin:

• If you don’t have chipotles in adobo on hand, use 1 to 2 tablespoons of dried chipotle powder and supplement by including a couple teaspoons or so of dried oregano, ground cumin, and sugar along with a splash of vinegar to make up for the flavors in the adobo sauce.

• The stew will keep and develop more flavor for a few days but can also be frozen for up to 3 months. The beans in this stew also make a good enchilada or quesadilla filling—cook the broth down a bit and use a potato masher to create a refried bean-like texture and use as such. I’ve also been known to thicken the stew slightly by boiling until the broth has reduced, melt some cheese on top, and use it as a dip for tortilla chips.

• You can thinly slice and fry your shallots in a neutral oil until golden, or just buy them fried. I can usually find these at Asian markets.

A note from me:

• I used Rancho Gordo King City pink beans here, and a combination of bean broth and vegetable broth for the liquid. As far as toppings, I skipped the fried shallots and radishes, instead topping mine with a little sour cream and shredded cabbage. My feeling is any of your favorite chili condiments will be welcome here.

• Excerpted with permission from The Yearlong Pantry by Erin Alderson, published by ‎Hardie Grant Publishing

Serves 4 | Prep & cook time About 30 minutes

For the stew

¼ cup (60 ml) olive oil
2 large onions, diced
1 teaspoon kosher salt
8 garlic cloves, minced
6 tablespoons (90 g) tomato paste
4 cups (520 g) cooked and drained pinto beans
4 chipotles in adobo sauce, minced, plus ¼ cup (60 ml) adobo sauce
6 cups (1.4 L) vegetable broth
3 tablespoons (16 g) red miso

For serving
2 ripe avocados
½ cup (24 g) fried shallots
2 red radishes, diced
Olive oil, for finishing

1. Make the stew: Heat the olive oil in a medium dutch oven or braiser over medium heat. Add the onion and salt. Cook until the onion has softened substantially, 14 to 16 minutes. If the onion begins to brown, reduce the heat to medium low. Add the garlic and cook for another minute. Stir in the tomato paste and cook for a minute more. Add the beans, chipotles, and adobo sauce. Stir, then add the vegetable broth. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

2. Place the miso in a ladle and add a bit of broth. Stir to dissolve the miso, holding the ladle over the pot, then add to the stew. Cook for another minute or so, until the stew is hot.

3. To serve: Divide the stew between four bowls. Top each stew with the sliced avocado. Finish with a sprinkle of fried shallots, radishes, and a drizzle of olive oil.