Pinto Beans In Brunswick Stew: Yay Or Nay?

Pinto beans can be used in Brunswick stew, a Southern dish with a rich history. The original recipe is said to have included just onions and squirrel, but it has since evolved into a hearty, vegetable-packed dish with a variety of meats, usually including chicken or pork. The origin of the stew is unclear, with North Carolina, Virginia, and Georgia all claiming to have invented it. The dish is typically made with a combination of ground beef, potatoes, corn, beans, and tomatoes, and has a distinct barbecue flavour. While the recipe has many variations, pinto beans are a great addition to this filling stew.

Pinto beans as a substitute for other beans

Pinto beans are a versatile ingredient, commonly used in Mexican cuisine, as well as in the Southwestern United States. They can be cooked, fried, mashed, or served as a side dish, but are mostly used as a filling. They are also a good source of protein and fibre.

If you're looking to substitute pinto beans, it is best to use a bean with a similar texture and flavour. Here are some alternatives:

Black Beans

Black beans are the closest substitute for pinto beans in terms of texture, flavour, and size. They are also very popular in Mexican dishes. However, black beans may cook slightly quicker than pinto beans, and they will affect the colour of your dish.

Navy Beans

Navy beans are smaller than pinto beans but have a similar texture and flavour. They are ideal for refried beans as they can be easily mashed. They are commonly used in commercially-made Boston baked beans and are slow-cooked, making them able to withstand heat without becoming mushy.

Kidney Beans

Kidney beans are larger than pinto beans and have a thicker skin, but they are similar in taste and texture. They are commonly used interchangeably with pinto beans in Mexican dishes such as tacos, casseroles, and refried beans. They also work well in semi-liquid dishes such as chilli, soup, and stew.

Great Northern Beans

Great Northern Beans have a similar shape and texture to pinto beans but are white in colour. They are smaller than pinto beans and are commonly used in soups due to their delicate skin and subtle flavour. They also work well in slow-cooked dishes.

Black Turtle Beans

Black turtle beans have a sweet and savoury flavour with hints of earthiness, and a soft texture that allows for easy mashing. They are commonly used in Mexican and Caribbean dishes. However, they may take longer to cook than pinto beans.

Other Substitutes

Other beans that can be used as substitutes for pinto beans include cranberry beans, Anasazi beans, cannellini beans, red beans, and lima beans. While these beans may differ in size, texture, or flavour, they can still be used as substitutes depending on the dish.

The history of Brunswick stew

Over time, the recipe for Brunswick stew evolved, and it became a popular dish in Virginia, Georgia, and North Carolina. Each state has its own unique take on the dish, with different ingredients and cooking methods.

Virginia's Brunswick Stew:

Virginia, specifically Brunswick County, is often credited as the birthplace of Brunswick stew. The stew is believed to have been created by an African American hunting camp cook named Jimmy Matthews in 1828. Matthews is said to have cooked a squirrel stew for his enslaver, Creed Haskins, using squirrel meat, butter, onions, stale bread, and seasoning. This version of the stew typically uses chicken as the primary meat, along with some rabbit, and has a thicker consistency.

Georgia's Brunswick Stew:

Brunswick, Georgia, also claims to be the place of origin for Brunswick stew. A 25-gallon iron pot in the town bears a plaque stating that it was used to cook the first batch of Brunswick stew in 1898. Georgia's version of the stew typically uses a mixture of pork and beef, with hotter spices, and is often served with barbecue. It is said to be tangier and brighter than the Virginia version.

North Carolina's Brunswick Stew:

While North Carolina may not be as heavily involved in the "stew wars," the state does have its own take on the dish. North Carolina's Brunswick stew is known for including pulled pork, and it is often served alongside barbecue.

Native American and European Influences:

It is important to acknowledge the contributions of Indigenous people to the development of Brunswick stew. Southeastern Native Americans are believed to have made stews from squirrels, groundhogs, and hominy, as well as boiling game meat such as bear and deer with fresh corn and squash. When European settlers arrived, Native Americans shared their foodways, and many classic American dishes, including Brunswick stew, have Native American roots.

Other types of meat that can be used

Brunswick stew is a tomato-based dish that usually contains beans, vegetables, and meat. While it was originally made with small game meats like squirrel, rabbit, and opossum, it is now more commonly made with chicken, beef, or pork.

• Ground beef or ground pork: These are great options if you're looking for a less expensive alternative to other meats. You can also use stew meat, but be sure to increase the cooking time to 3 hours.
• Chicken breasts or thighs: If you prefer not to use a whole chicken, you can use a combination of breasts and boneless, skinless thighs. This will give you a mix of both white and dark meat.
• Pulled pork: Leftover pulled pork is perfect for adding to Brunswick stew. You can also use cubed pork loin chops or pork shoulder roast.
• Smoked meats: Using smoked meats like chicken, pork, or brisket will add a delicious smoky flavor to your stew.
• Game meats: If you're feeling adventurous, you can try using squirrel, rabbit, or other game meats as they were traditionally used in Brunswick stew.
• Shredded beef: You can add shredded beef along with pork and chicken for a heartier stew.

Other vegetables that can be used

Brunswick stew is a hearty, tomato-based dish that can be made with a variety of vegetables. While the specific ingredients may vary, here are some additional vegetables that can be used in this delicious stew:

• Onions: These are commonly used in Brunswick stew and provide a savoury base for the dish.
• Potatoes: Cubed or diced potatoes add a starchy component to the stew and help thicken it.
• Corn: Whether fresh, frozen, or canned, corn kernels provide a sweet and crunchy element to the dish.
• Lima beans: Also known as butter beans, these add a buttery texture and flavour to the stew.
• Celery: This vegetable can add a subtle flavour to the broth and is a great way to include more greens in the dish.
• Okra: While not everyone may enjoy okra, it can be a tasty addition to Brunswick stew for those who like its unique texture and flavour.
• Carrots: Although not traditional, carrots can be added for extra colour, sweetness, and nutrition.
• Peas: Frozen or fresh peas can be a great way to boost the nutritional content of the stew.
• Green beans: These beans add a pop of colour and a crunchy texture to the dish.
• Tomatoes: Fresh, diced tomatoes can be used instead of canned, providing a juicy and tangy flavour.
• Bell peppers: Red or green bell peppers can be diced and sautéed along with the onions, adding a mild spiciness to the stew.

Feel free to experiment with different combinations of these vegetables to create your own unique version of Brunswick stew!

How to store and reheat Brunswick stew

Brunswick stew is a hearty meal that can be stored and reheated in several ways. Here is a detailed guide on how to store and reheat your Brunswick stew to preserve its delicious flavours and textures.

Storing Brunswick Stew

Brunswick stew can be stored in the refrigerator or freezer, depending on how long you plan to keep it.

For short-term storage, you can store your leftover Brunswick stew in an airtight container in the refrigerator. It will stay fresh for up to four days.

If you want to store it for a more extended period, you can freeze it. Transfer the leftover stew to a freezer-safe airtight container, leaving some space at the top for expansion. It can be stored in the freezer for up to three months.

Reheating Brunswick Stew

When you're ready to enjoy your Brunswick stew again, there are a few simple ways to reheat it:

• Stovetop: Place your stew in a pot over low to medium heat. You may need to add a little extra chicken broth or water to maintain the right consistency. Stir occasionally and heat until warm, which should take about 15-20 minutes.
• Microwave: Put your stew in a microwave-safe dish with a lid and heat it in one-minute intervals, stirring in between, until it reaches your desired temperature.
• Slow Cooker: If you have more time, you can use a slow cooker. Set it to low heat, and make sure there's enough moisture in the stew to prevent burning. Reheat for about 2-3 hours, stirring occasionally if possible.

Tips for Storing and Reheating

• When freezing, it's best to leave out thickening agents and potatoes until you're ready to serve.
• If you're freezing the stew, it's recommended to thaw it in the refrigerator overnight before reheating.
• Reheating multiple times may cause a loss of flavour, so it's best to portion out only what you need.
• The fat or grease in the stew may separate during storage. This is normal and can be easily removed during the reheating process.
• Potatoes may become softer or mushier after reheating, so it's best to add them just before serving if possible.

Now you know everything you need to store and reheat your Brunswick stew to enjoy it again and again!

Frequently asked questions