Pinto Bean and Vegetable Stir-Fry

This Pinto Bean and Vegetable Stir-Fry is a quick and satisfying meal, perfect for busy nights. Loaded with sautéed mushrooms, bell peppers, and broccoli, it's a flavourful and nutritious dish that's ready in no time, served over a bed of warm rice.

Blogger Partner: Stacie of Simply Stacie

Stacie Vaughan is a seasoned home cook and the founder of Simply Stacie, a popular Canadian food blog where she shares easy, comforting family recipes. Based in Pembroke, Ontario, Stacie has been bringing the warmth of home cooking to kitchens around the world since 2008.

Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Yield:
4 servings

Ingredients

1 tbsp canola oil

1 sweet onion, thinly sliced

1 (227 g) package sliced cremini mushrooms 

1 red pepper, sliced 

1 green pepper, sliced

1 head of broccoli, chopped into florets

1 can (540 mL / 19 fl oz) Canadian pinto beans, drained and rinsed

¼ cup soy sauce

1 tsp garlic powder

Salt & pepper, to taste

4 cups cooked rice (white or brown)

‍

Instructions

  1. Heat the canola oil in a large skillet over medium heat.
  2. Add the sliced onions and sauté until they are translucent, about 3-4 minutes.
  3. Add the sliced mushrooms, bell peppers, and broccoli florets to the skillet. Cook for 7-8 minutes until the vegetables are tender.
  4. Stir in the drained Canadian pinto beans and soy sauce.
  5. Season with garlic powder, salt, and pepper to taste.
  6. Cook for 3-4 minutes until everything is heated and well-combined.
  7. Serve the stir-fry over cooked rice.

Notes

Nutrition

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