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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this COZY Pinto Bean & Rice Stew
COZY Pinto Bean & Rice Stew
- 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
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
Heat a stock pot with a medium heat and add in the olive oil
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
In the meantime, add the rice into a fine sieve and rinse under water until it runs clear underneath, about 1 minute
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
Transfer into serving dishes and garnish with fresh parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.