Hairy Bikers Pinto Bean Coconut Stew Recipe

This creamy tender Hairy Bikers Pinto Bean Coconut Stew Recipe uses pinto beans, rich coconut milk, and squash, ready in 45 minutes. Serving up a bowl of this warming stew feels incredibly satisfying after a long day. I love how the warm spices blend perfectly with the coconut broth to create something special.

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What Makes This Version Different

When I first made this stew, I completely underestimated how much the butternut squash would thicken the broth. I chopped the pieces far too small, and they ended up melting into the coconut milk entirely.

Now, I make sure to cut the squash into large cubes so they stay intact alongside the beans. It is a fantastic lesson in balancing hearty vegetables with a rich, beautifully spiced base.

Hairy Bikers Pinto Bean Coconut Stew Recipe Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 400g butternut squash, peeled and cubed
• 1 tbsp medium curry powder
• 1 tsp ground cumin
• 400ml full-fat coconut milk
• 400g tin pinto beans, drained and rinsed
• 200ml vegetable stock
• 1 large handful fresh coriander, chopped

How To Make Hairy Bikers Pinto Bean Coconut Stew Recipe

1. 1. Sauté the aromatics: Heat the olive oil in a large pan over medium heat, then fry the onion and garlic for 5 minutes until soft.
2. 2. Spice the base: Stir in the red bell pepper, butternut squash, curry powder, and ground cumin, cooking for another 2 minutes until fragrant.
3. 3. Simmer the stew: Pour in the coconut milk, pinto beans, and vegetable stock, bringing everything to a gentle simmer.
4. 4. Cook until tender: Turn the heat down to low and cook for 25 minutes, or until the squash is soft and the sauce has thickened.
5. 5. Add the finishing touches: Remove the pan from the heat, stir through the fresh coriander, and season well before serving.

Recipe Tips

• Cut the squash evenly: Keeping the cubes uniform ensures they cook at the exact same rate without turning to mush.
• Use full-fat coconut milk: This gives the stew its signature creamy texture, whereas lighter versions might separate or feel too thin.
• Do not rush the onions: Giving the onions a full five minutes to soften creates a naturally sweet base for the bold spices.

What To Serve With Pinto Bean Coconut Stew

I highly recommend serving this stew with warm naan or crusty bread to mop up the rich, spiced coconut broth. A portion of fluffy basmati rice also works brilliantly to stretch the meal further for extra guests.

How To Store

Keep any leftover stew in an airtight container in the fridge for up to three days. You can also freeze portions for up to three months, though you may need to add a splash of water when reheating.

FAQs

Can I use dried pinto beans instead of tinned?

Yes, but you will need to soak them overnight and boil them thoroughly before cooking. Using tinned beans simply saves a massive amount of prep time during a busy week.

What can I use if I do not have butternut squash?

Sweet potatoes are an excellent swap because they offer a similar sweetness and texture. Keep an eye on the cooking time, as sweet potato cubes can sometimes cook slightly faster.

Why is my coconut milk splitting?

Boiling coconut milk too vigorously can cause the fats to separate from the liquids. Always keep the stew at a gentle simmer once the coconut milk has been added.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 14g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrate: 35g
• Protein: 8g

Try More Recipes:

• Hearty Hairy Bikers Ribollita Recipe
• Hairy Bikers Colcannon Soup Recipe
• Hairy Bikers Eggs with Merguez Sausages Recipe