This Spanish Pinto Bean Stew, known in Spain as Potaje de Alubias Pintas, is what great food and healthy eating is all about. It´s packed with nutrients, loaded with flavors and comes together in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate experience.
To make this recipe, I used jarred pinto beans, which is the same thing as the canned ones. Make sure to drain the beans into a sieve and rinse them under cold water. This ensures they will absorb all the flavors in the pan.
For the potatoes, I used new potatoes. Important to use potatoes here that are more waxy than starchy. That way as they cook in the stew, they hold their shape and won´t get mushy.
TIPS & TRICKS to Make this Recipe: As stated above, I used pinto beans here, but you can also use white beans, kidney beans or chickpeas. For the spinach, I used fresh bagged spinach, but you can also use frozen spinach.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA I USE
VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Heart-Healthy Bean Stew
Spanish Pinto Bean Stew | Potaje de Alubias Pintas
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 1 green bell pepper
- 1 carrot
- 4 cloves garlic
- 1 tomato
- 1 medium sized potato
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp cumin powder 1.50 grams
- 2 1/2 cups canned pinto beans 400 grams drained
- 3 cups vegetable broth 710 ml
- 2 cups fresh spinach 100 grams
- pinch sea salt
- dash black pepper
Instructions
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Roughly dice 1 small onion, finely chop 1 green bell pepper, thinly slice 1 carrot (peeled), roughly chop 4 cloves garlic, roughly chop 1 tomato and cut 1 potato into small pieces that are a 1/4 inch thick (.625 cm)
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Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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After 2 minutes add in the chopped onions, green bell pepper, sliced carrot and chopped garlic, mix together so all the vegetables are coated in the olive oil
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After 4 minutes and the vegetables are lightly sauteed, add in the chopped tomato, the pieces of potato, 1 tsp sweet smoked Spanish paprika, 1/2 tsp ground cumin and season with sea salt & black pepper, mix together and cook for 3 minutes, then add in 2 1/2 cups canned pinto beans (drained & rinsed) and 3 cups vegetable broth, mix together and raise the heat to a high heat
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Once the broth comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat
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After 20 to 25 minutes and the potatoes are fully cooked through, remove the lid from the stock pot, add in 2 cups chopped fresh spinach and mix together until wilted, then remove from the heat, transfer into shallows bowls, enjoy!
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Ana
16 . Oct . 2024Delicious recipe! I had to use butter beans and I added tomato paste to mix a bit before adding the tomatoes and potatoes to the veggies. Thanks for the recipe!
Spain on a Fork
Sounds great! Thanks for the comment 🙂 Much love
16 . Oct . 2024Michelle
This recipe is delicious- thank you! I have tried many of your recipes and they have all been tasty, easy to prepare, and forgiving when I have to substitute ingredients ( I live in rural Maine.)
02 . Mar . 2024I have shared your website with friends and family.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
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21 . Nov . 2023Gail Stone
I’m so very impressed! Veggie soup done astoundingly well. I made pintos from dry, left out the cumin, (sounded more like chili than o wanted) and doubled the paprika. It was one of the best soups I’ve had in my 64 years. Next? The seafood pasta soup. I live on the Gulf Coast and have some good stuff in the freezer,…like crawfish stock and meat, plus some shrimp. Can I use catfish? Kudos, dear!!
01 . Nov . 2023Spain on a Fork
Yes catfish can be used! Thanks for the comment 🙂 Much appreciated!
02 . Nov . 2023Kristle
21 . Apr . 2023Thank you so much for sharing your gift of cooking. This recipe is easy, clean and very tasty!😊
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
22 . Apr . 2023Donna Harrington
I added more rainbow carrots and a Serrano pepper minced and we loved it!! Thank you for the recipe!!
11 . Nov . 2022Spain on a Fork
Sounds great! Much love 🙂
13 . Nov . 2022Marie
04 . Oct . 2022I replaced pinto beans with canellini and borlotti beans. Lush!
Spain on a Fork
Sounds great! Much love 🙂
05 . Oct . 2022The Many Uses Of Pinto Beans: From Simple Dishes To Complex Meals – LittleKitchenBigWorld
[…] add a lot of flavor to this pinto bean stew, we’ve added fresh bell peppers, onions, and carrots. These ingredients are not typically […]
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[…] FULL RECIPE HERE: https://spainonafork.com/spanish-pinto-bean-stew-recipe […]
21 . Apr . 2022Rosana
11 . Jan . 2022Made this for dinner tonight and it was excellent!! Gracias for this wonderful recipe!!
Spain on a Fork
So happy to hear that! Much love 🙂
11 . Jan . 2022Shay C
11 . Jan . 2022So flavorful, healthy and delicious! My family and I loved it! It’s quick, simple and nutritious
Spain on a Fork
So happy to hear that! Much love 🙂
11 . Jan . 2022A Heart-Healthy Bean Stew to Make you Feel like a Million Bucks – Heart Health
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11 . Jan . 2022LW
10 . Jan . 2022I finally made this recipe. I had no fresh tomato, so I used 1 can of diced. I also added one diced celery stick, because I like celery. Unfortunately, I had no smoked paprika, so I used regular. However, the dish was delicious, utterly delicious. Sir, my complements. I can’t wait to try some of your other recipes. Many thanks!!
Spain on a Fork
I am so happy to hear that! Much love 🙂
10 . Jan . 2022Potaje de alubias pintas: Spanish pinto bean stew - Good Living
[…] ingredients and written instructions, click here. View the original […]
04 . Jan . 2022Richard Ñopez
04 . Jan . 2022One question . I’m new at cooking and I find that following your instructions I have been able to make great meals. My question is when I buy the pinto beans are supposed to be pre cooked
Spain on a Fork
Yes I used jarred pinto beans, which are the same thing as the precooked canned ones at the market 🙂 much love!
04 . Jan . 2022