Spain on a Fork > All Recipes > Main Dishes > Legendary Spanish Pinto Beans | Mind-Blowing Good & Done in 30 Minutes
All Recipes, Main Dishes / May 27, 2022

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.

Spanish Pinto Beans
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.

Spanish Pinto Beans
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.

Spanish Pinto Beans

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.

Spanish Pinto Beans

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN OLIVE OIL
SAFFRON I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make these Legendary Spanish Pinto Beans

Spanish Pinto Beans
5 from 1 vote
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Legendary Spanish Pinto Beans | Alubias Pintas al Estilo Riojano

Course Main Course, Side Dish
Cuisine Spanish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Calories 468 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  2. Meanwhile, roughly chop the carrot (peeled), finely dice the onion and roughly chop the garlic

  3. 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

  4. 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

  5. Once the broth comes to a boil, lower back to a medium heat and simmer

  6. 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

  7. 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

  8. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts
Legendary Spanish Pinto Beans | Alubias Pintas al Estilo Riojano
Amount Per Serving
Calories 468 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 82mg27%
Sodium 635mg28%
Potassium 1108mg32%
Carbohydrates 49g16%
Fiber 14g58%
Sugar 10g11%
Protein 16g32%
Calcium 157mg16%
Vitamin C 25mg30%
Vitamin A 6739IU135%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  1. Kate

    5 stars
    Really easy and super tasty

    31 . May . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      01 . Jun . 2022
  2. Ramya

    cant wait to make this soon for me i never had legendary spanish pinto beans before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    27 . May . 2022
    • Spain on a Fork

      Sounds great Ramya!! Much love 🙂

      27 . May . 2022
  3. Carlos A. Pardo

    Thanks you so much for this beautiful tasty dish and many others that you have shown how to make. My family is from Malaga and we miss so much the food of Andalucia.

    27 . May . 2022
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      27 . May . 2022

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