For the longest time I used tomatillos mainly to make delicious salsa verde and, occasionally, as a substitute for green tomatoes in recipes like green tomato stew and green tomato dal. But of late I’ve been trying them out in recipes like this amazing tomatillo and pinto bean stew I have for you today, and I am blown away! Mexican tomatillo stews often contain meats like beef and pork, and instead of those I add healthy protein in the form of pinto beans, which I love. Pinto beans are nutty and hearty and they look so pretty in nearly anything and especially in this stew. Tomatillos are in season from early summer until fall, so if you can still find them in your market grab some up and cook up this stew. Serve it over a bed of rice or with a crusty hunk of bread for the perfect fall dinner.
Why you will love this recipe
Loaded with flavor from the tomatillos, cumin and coriander. You don’t need too many ingredients for this recipe but the ones you do use are handpicked to add the most deliciousness. Easy to make. This is a one pot recipe with easily found ingredients. Designed for convenience. You can use canned pinto beans or cook your own. So healthy. The tomatillo and pinto bean stew is packed with veggies, including leeks and tomatillos, and it has heart healthy beans. Each serving has 9 grams of protein and 10 grams of fiber, and it all comes at a cost of just 188 calories. Nut-free, soy-free, gluten-free and vegan.
How to make tomatillo bean stew
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 jalapeno 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.
Frequently asked questions
Storage instructions
Refrigerate: Refrigerate for up to four days. Freeze: Freeze the stew in a freezer safe container for up to three months. Reheat. Reheat stew in a saucepan or in the microwave. If frozen thaw before reheating.
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