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Japanese-inspired pinto bean stew with tomatoes and shio koji served in a bowl

Pinto Bean Shio Koji Tomato Stew

by Vegin Vegan Vegun!
A simple Japanese-inspired pinto bean stew made by simmering cooked pinto beans with tomatoes and  shio koji.
Savory, hearty, and perfect with steamed rice for an everyday meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main dish
Cuisine Japanese-inspired
Servings 2

Ingredients
  

  • 280 g cooked pinto beans
  • 150 ml pinto bean cooking liquid or water
  • 85 g cherry tomatoes fresh or frozen, or use canned tomatoes
  • 2 teaspoon shio koji
  • cilantro to taste

Instructions
 

  • Finely chop the cilantro stems and leaves separately.
    cilantro
  • Add the cooked pinto beans, pinto bean cooking liquid (or water), tomatoes, shio koji, and the chopped cilantro stems to a pot.
    280 g cooked pinto beans, 150 ml pinto bean cooking liquid, 85 g cherry tomatoes, 2 tsp shio koji
  • Cook over medium heat, stirring occasionally.
  • Once it comes to a simmer, reduce the heat to low.
  • As the tomatoes soften, gently mash them with a spatula.
  • Remove any tomato skins that float to the surface, if you like.
  • Continue simmering until the liquid reduces and the stew thickens.
  • Remove from the heat, stir in the chopped cilantro leaves, and serve.
    cilantro

Notes

  • For a quicker stew, reduce the cooking liquid to 50–100 ml.
  • Fresh, frozen, or canned tomatoes all work well in this recipe.
Keyword Homemade Shio Koji, Japanese-inspired stew, pinto bean stew, pinto beans, tomato stew, vegan bean stew, vegan pinto bean recipe