The hearty Pinto Bean Stew with Hominy has flavors reminiscent of the simple and mild chili recipe that my mom used to make. The spices, beans, and tomatoes were the same but this plant-based pinto bean stew has no meat, more vegetables, and the fresh lime juice and zest adds a whole new layer of complexity to the dish. The stew itself tastes great even without the Spicy Cilantro Pesto dolloped on top. Although, the pesto was a great addition if you have the time to make that as well because it almost serves as a creamy and vibrant replacement for sour cream that is usually scooped on top of chili.
I have to admit, this was my first time trying hominy. If you have not had it before, the flavor tastes like grits but it just isn’t ground up. That is, hominy is the whole kernels of corn that are used to make grits. Even though it is corn, the texture is very different than fresh or canned corn and I quite enjoyed the variety that the different texture added to the stew.
My only gripe about this recipe is that it really calls for a cold glass of milk and almond milk didn’t really hit the spot. Maybe it is just me that feels that way since, growing up, a bowl of chili was always served with a tall glass of milk. Have you tried this recipe? If so, what did you think of it? Let us know in the comments below.
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Did my toddler like it? Even though it was very mild my toddlers did not want to try it since it smelled spicy.
Will I make it again? Yes!
Overall: 4.5 out of 5 stars
This recipe can be found on page 115 in Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
The recipe can also be found in the Google preview of this cookbook here: Forks over Knives eBook Preview