Soak the pinto beans overnight.

Finely chop the onion and sauté it with salt, pepper, and turmeric.

Cut the potatoes into large cubes, add to the onions, and sauté briefly.

Add 2 tablespoons of tomato paste and sauté well.

Add the beans and enough water to fully cover them.

Let the stew cook for about 1.5 to 2 hours until thick and fully cooked. Add more water if needed during cooking.

Separately sauté the mushrooms with 1 tablespoon of tomato paste, then add them to the stew.