Pinto Bean Recipe – Authentic Indian Style with Coconut & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Pinto Bean Recipe – Authentic Indian Style with Coconut & Curry Leaves

Hey everyone! I’m so excited to share this incredibly simple, yet flavourful, Pinto Bean recipe with you. It’s a little something I stumbled upon while trying to incorporate more beans into our diet, and it quickly became a family favourite. It’s a fantastic side dish, perfect with a warm cup of chai, and honestly, it just feels like home. Let’s get cooking!

Why You’ll Love This Recipe

This Pinto Bean recipe is a delightful fusion of flavours – the earthiness of the beans, the aromatic spices, and the subtle sweetness of coconut. It’s ready in under 10 minutes, making it perfect for a quick weeknight meal or a last-minute potluck contribution. Plus, it’s naturally vegan and gluten-free, ticking all the boxes for a healthy and inclusive dish!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 can (approximately 400g) Pinto Beans
• 1 tablespoon Coconut Oil
• ½ – 1 teaspoon Mustard Seeds (I prefer black, but we’ll talk about that later!)
• 3-4 Dried Red Chillies
• ¼ – ½ teaspoon Asafetida (Hing) – a little goes a long way!
• 8-10 Curry Leaves
• 3 tablespoons Grated Coconut
• Salt to taste

Ingredient Notes

Let’s chat about some of these ingredients – they’re what really make this recipe shine!

Pinto Beans: Choosing the Right Kind

Canned pinto beans are super convenient for this recipe. Make sure to rinse them well before using to remove any excess starch. You can also use dried pinto beans, but you’ll need to soak and cook them beforehand (more on that in the FAQs!).

Coconut Oil: Benefits and Substitutes

Coconut oil adds a lovely subtle flavour. If you don’t have it, you can substitute with any neutral oil like sunflower or vegetable oil. But honestly, the coconut oil really elevates the taste!

Mustard Seeds: Black vs. Yellow – What’s the Difference?

I personally prefer black mustard seeds for their bolder flavour, but yellow mustard seeds work just fine too. Black mustard seeds are a bit more pungent, while yellow ones are milder.

Asafetida (Hing): A Unique Spice & Its Uses

Asafetida, or hing, is a bit of an acquired taste, but it adds a wonderful umami flavour that’s essential in many Indian dishes. It’s known for its digestive properties too! If you’re new to it, start with ¼ teaspoon.

Curry Leaves: Fresh vs. Dried & Regional Variations

Fresh curry leaves are always best, if you can get your hands on them. They have a vibrant aroma and flavour. If you can only find dried, use about half the amount, as the flavour is more concentrated. Curry leaf usage varies regionally – in South India, they’re used generously!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, heat the coconut oil in a skillet over medium heat. You’ll know it’s ready when it’s shimmering.
2. Add the mustard seeds and let them splutter. This is important – that popping sound means the flavour is being released!
3. Now, toss in the asafetida, dried red chillies, and curry leaves. Sauté for about 30 seconds, until everything smells wonderfully fragrant. Be careful not to burn the spices!
4. Add the rinsed pinto beans and season with salt. Cook for 2-3 minutes, stirring occasionally, so the beans get nicely coated in the spices.
5. Finally, mix in the grated coconut and cook for another minute, until everything is well combined and heated through.

And that’s it! Remove from the heat and serve warm.

Expert Tips

• Don’t overcrowd the pan – this ensures the beans cook evenly.
• Taste as you go and adjust the salt and spices to your liking.
• For a richer flavour, you can add a pinch of turmeric powder along with the salt.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

If you like things spicy, add an extra dried red chilli or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for a fresh kick!

Vegan Adaptation

This recipe is already vegan! Just double-check your coconut oil doesn’t contain any hidden animal products.

Gluten-Free Adaptation

Naturally gluten-free! No adjustments needed.

Festival Adaptation (e.g., Makar Sankranti side dish)

This makes a lovely side dish for Makar Sankranti. You can add a squeeze of lime juice for extra tanginess.

Serving Suggestions

This Pinto Bean dish is fantastic as a side with rice, roti, or even just a simple bowl of yogurt. It’s also great as part of a larger Indian thali. And, as I mentioned before, it’s amazing with a cup of chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Can I use dried pinto beans instead of canned?

Yes, absolutely! You’ll need to soak about 1 cup of dried pinto beans overnight, then cook them until tender before using them in the recipe.

What is asafetida and can I leave it out?

Asafetida is a pungent spice used in Indian cooking. If you can’t find it or don’t like the flavour, you can leave it out, but it will affect the overall taste. A tiny pinch of garlic powder can be a very rough substitute.

How can I adjust the salt level in this recipe?

Start with a teaspoon of salt and then taste and adjust as needed. Remember, you can always add more, but you can’t take it away!

Can I make this recipe ahead of time?

Yes, you can! It actually tastes even better the next day as the flavours meld together.

What is the best type of coconut to use (fresh, frozen, or desiccated)?

Freshly grated coconut is the best, but frozen grated coconut is a great alternative. Desiccated coconut works in a pinch, but it doesn’t have the same texture or flavour.