The Vegan Cookbook Challenge #11: Pinto Bean Peanut Stew – November 2021

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 11th re-creation. Using a number generator, I landed on page 112 of There’s A Vegan In The House and the result was a recipe for a Pinto Bean Peanut Stew. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.



– 1 tbsp of Coconut Oil 

– 1 small Onion, chopped

– 1 Garlic Clove, finely chopped

– 1 large Sweet Potato, peeled and cut into 3cm cubes

– 1 tsp Chilli Powder 

– 1/2 tsp of Cayenne Pepper

– 400g can of Chopped Tomatoes 

– 600ml of Vegetable Stock 

– 125g of Smooth Peanut Butter 

– 450g cooked Pinto Beans 

– 45g of chopped Leafy Greens 

– Salt and freshly ground Black Pepper 

– Chopped Coriander Leaves to garnish


1.) In a medium stockpot, heat the coconut oil over a medium-low heat until shimmering. Add the onion and cook for 2-3 minutes until soft. Add the garlic and cook for 1 minute.

2.) Add the sweet potato, chili powder and cayenne. Stir to combine. Pour in the chopped tomatoes and stock. Bring to the boil, then reduce to a simmer and cook, uncovered, for 5 minutes.

3.) Stir in the peanut butter. Return to the boil, then reduce the heat and simmer, covered, for 10 minutes.

4.) Fold in the pinto beans and greens. Return to the boil once more, then reduce to a simmer and cook, covered, for 15 minutes, or until the greens are tender. Season with salt and pepper to taste. Garnish with the coriander and serve immediately.


Yum! This was a delicious, hearty meal that I served on a bed of coconut rice. I didn’t use the cayenne or chili powder because my husband is sensitive to spicy food, so I substituted with ground cumin and lemon pepper. I also added some Beyond Sausage cut up. It was a yummy added protein that mixed well with the peanut flavours. Even my fussy toddler enjoyed it! I highly recommend testing this recipe. It’s a great plant-based, winter warmer.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo

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