Pinquitos, Tomatoes and Brown Rice

My nieces sent my husband and I a wonderful Christmas present a sampler pack of assorted Rancho Gordo specialty beans.  I used the pink beans (Pinquitos) in this recipe along with a Japanese sweet potato and some chili flavored spices.  We really enjoyed this meal.  I will be ordering more of these beans!


8 oz. Santa Maria Pinquitos (pink bean)

4 cups long grain brown rice

5 ½ cups water

1 large yellow onion, diced

1 red pepper, diced

1 large Japanese sweet potato, peeled & diced

1 box Pomi tomatoes, chopped

1 -10 oz. can Ro*Tel diced tomatoes & Green chilies, no salt added

1 ½ t. toasted onion powder

2 t. cumin

2 t. chipotle powder

1 ½ t. dried oregano

1 ½ t. dried basil

3 large cloves garlic, minced

Salt to taste


Rinse and sort beans and prepare in a pressure cooker.  If you don’t have a pressure cooker, prepare according to package directions using a large stock pot.


While beans are cooking, place brown rice and water in a rice cooker and cook until done.


Place the onion in a 5 quart sauté pan, over medium high heat and sauté until the onions start to caramelize.  Next place the red pepper and sweet potato in with the onions.  Saute for about four to five minutes.  Next add the toasted onion powder, garlic, cumin, chipotle powder, oregano, basil and salt.  Stir until well combined.  Now add the Pomi tomatoes and Ro*Tel tomatoes and stir until well blended. 

Once the vegetables and tomatoes start to boil, reduce heat to low, cover and continue to cook for an hour or so, until the sweet potato has softened completely.


Drain the beans and stir in with the vegetables.  Using a pasta bowl, place the vegetable bean mixture over the brown rice and serve.