COZY Pinto Bean & Rice Stew | HEART-HEALTHY One Pan Recipe
This COZY Pinto Bean & Rice Stew, known as Guiso de Alubias Pintas con Arroz, is what heart-healthy and delicious food is all about. We´re talking a ton of great flavors, super easy to make and all done in about 40 minutes. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and nutritious meal.
To make this recipe I used canned pinto beans. Just to make things easier and quicker. Of course you can also use dried pinto beans if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
For the liquid I used homemade vegetable broth, as it gives the stew a deeper depth of flavors. But you can also use chicken broth, beef broth or even water if you like. Just make sure to season accordingly if using water.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge. It also freezes well. You just might need to add in some liquid when reheating so the stew doesn´t dry up.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SAFFRON
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Watch the Video Below on How to Make this COZY Pinto Bean & Rice Stew
COZY Pinto Bean & Rice Stew
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 2 celery sticks
- 2 carrots
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1 gram
- 2 cans pinto beans 15.5 oz / 440 grams each
- 4 1/4 cups vegetable broth 1 liter
- 1/2 cup long grain rice 90 grams
- 1/4 tsp saffron threads .17 grams
- 1 bay leaf
- pinch sea salt
- dash black pepper
- fresh parsley
Instructions
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Finely chop the onion, roughly chop the garlic, thinly slice the celery, roughly chop the carrots (peeled) and drain the cans of pinto beans into a colander and rinse under water
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, sweet smoked Spanish paprika and season with sea salt & black pepper, mix together, then add in the drained pinto beans, vegetable broth, saffron and bay leaf, turn it up to a high heat and give it a mix
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In the meantime, add the rice into a fine sieve and rinse under water until it runs clear underneath, about 1 minute
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Once the broth comes to a boil, add in the rice, give it one final mix, then place a lid on the stock pot and lower to a low medium heat, simmer for 15 minutes or until the rice is cooked through
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Transfer into serving dishes and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Saffron and Spanish Paprika I used to make this Recipe
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Hi and thanks for all you do!!!
So, I wanted to give you a heads up that when I printed Cozy Pinto Bean & Rice Stew it some left off olive oil and onion from the list of ingredients compared to what shows on the computer. So odd
On my end everything is fine, maybe a problem with the printer, much love 🙂
it’s good! i found the broth slightly on the bitter side, so i added just the smallest dash of maple syrup (< 1 tsp) and a tablespoon of tomato paste for more umami. bitterness may have been the fault of the broth i used and not the original recipe itself. will definite need a bit of liquid added when reheating leftovers; it's a pretty thick stew right out of the pot.
The bitterness is from the broth you where using, but you found a way to balance it out 🙂 Much love
looking for foods that are thyroid safe. No night shades , broccoli or brussel sprouts…this soup is safe!
Happy to hear that! Thanks for the comment 🙂 Much love
We have made this twice now and it is just downright delicious!! Thank you so much!!
Happy to hear that! Thanks for the comment 🙂 Much love
Even my picky husband and meat eater loved this stew. If I can’t gett saffron threads how much tumeric should I use as a substitute?
So happy to hear that! If using ground turmeric, 1/2 tsp (1.6 grams) should do the trick 🙂 Much love
If I use brown long grain rice instead of white long grain rice how do I adjust the cooking time?
You will need to add in more liquid and check package instructions for cooking time on the brown rice you are using 🙂 Much love
Very good as usual. I was wondering, does the combination of smoked paprika, cumin and saffron have a name? Like mirepoix or sofrito are a combinations of things. Is there something similar for that combination, because it shows up a lot in Spanish cooking. I was wondering if Spanish chefs had ever developed a word to use as a short hand for it.
Not to my knowledge, but I am sure there might be, more probably from the south of Spain 🙂 Thanks for the comment! Much love
New to the site, but timing perfect as ready for some new fall recipes. Did add some leftover rotisserie chicken. What was left of it was, arguably, even better for lunch the next day! Thank you, and the tomato/sardine salad is up next. Can’t wait!
So happy to hear that! Thanks for the comment 🙂 Much love
Super tasty and nutritious. I couldn’t find pinto beans at my local supermarket in the UK so used cannelloni beans this time instead. I will look forward to making it again soon with pinto beans when I find them!
Happy to hear that! Thanks for the comment 🙂 Much love
Send new recipes.
Thank you,
Noah
If you are signed up to my newsletter you will get them! Much love 🙂
Cant wait to make this soon for me i never had cozy pinto bean and rice stew before perfect for my after office meals love your recipes as always brightens up my day everyday after wotk
Sounds great! Thanks for the comment 🙂 Much love
Does this have no meat in it? Would summer sausage work in this?
You can add any type of meat you like here! Much love 🙂