Legendary Spanish Pinto Beans | Mind-Blowing Good & Done in 30 Minutes
We have made a ton of bean dishes here on Spain on a Fork, but let me tell you, these Spanish Pinto Beans are the creme de la creme. We´re talking an incredible depth of flavors, super easy to make and all done in just 30 minutes.
This dish hails from the region of La Rioja in Northern Spain. Where it´s known as Alubias Pintas al Estilo Riojano. It´s typically served as a side dish, but you can totally serve these beans as a main course, next to a salad and a crunchy baguette.
To make this dish I used jarred pinto beans, which is the same thing as the canned ones. Of course, you can also use dried pinto beans here. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: What makes this dish stand out is the thickener. Made with a fried egg, fresh parsley and a kiss of sea salt. The secret? Make sure the egg is cooked well done, with the yolk fully cooked through.
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Watch the Video Below on How to Make these Legendary Spanish Pinto Beans
Legendary Spanish Pinto Beans | Alubias Pintas al Estilo Riojano
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 1 carrot
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 tomatoes
- 2 1/2 cups canned pinto beans 400 grams
- 2 cups vegetable broth 475 ml
- 1/4 tsp saffron threads .17 grams
- 2 bay leafs
- 1 egg
- handful fresh parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly chop the carrot (peeled), finely dice the onion and roughly chop the garlic
Add the chopped vegetables into the pan with the hot olive oil, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 2 tomatoes finely grated, mix together and simmer
After 4 minutes and the grated tomatoes have thickened up, add in 2 1/2 cups canned pinto beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, 1/4 tsp saffron threads and 2 bay leafs, raise to a high heat
Once the broth comes to a boil, lower back to a medium heat and simmer
Meanwhile, heat a small fry pan with a medium heat and add in 1 tbsp extra virgin olive oil, after a couple minutes crack in 1 egg, fry the egg for 1 to 2 minutes per side, or until the yolk is fully cooked through, then transfer the fried egg into a mortar, add in a small handful of fresh parsley and a kiss of sea salt, using a pestle pound down until the egg is well mashed
After simmering the beans for 10 minutes and most of the broth has been absorbed, remove the bay leafs and turn off the heat, then add in the egg mixture and gently mix together until well mixed
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Saffron Threads I used to make this Recipe
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