These Spanish Pinto Beans & Rice are not your typical beans & rice you would expect from Latin American cuisine. This is a dish that hails from the Kingdom of Spain and a recipe that dates back hundreds of years. It´s packed with Mediterranean flavors and promises to be the BEST beans & rice you will ever taste.
This dish is known as Alubias Pintas a la Jardinera con arroz, and is most popular in the north of Spain. You can serve it as a main course or even as a side dish, next to some pan grilled fish or sauteed shrimp. Either way, make sure to sever it next to a crusty baguette.
The pinto beans I used where jarred, which is the same thing as the canned ones. But you can use dried pinto beans if you like. Just soak them overnight in plenty of water and then simmer for 1 to 2 hours or until tender the following day.
TIPS & TRICKS to Make this Recipe: Important to check the package instructions on the rice you are using. That way it´s perfectly cooked. Mine took 15 minutes, but every rice and stove top heats differently.
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Watch the Video Below on How to Make Spanish Pinto Beans & Rice
Spanish Pinto Beans & Rice
FOR THE RICE
- 2 cups vegetable broth 475 ml
- 1 cup long grain rice 190 grams
- 1/4 tsp saffron threads .17 grams
- pinch sea salt
- dash black pepper
FOR THE BEANS
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 carrot
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1.25 grams
- 2 1/2 cups canned pinto beans 400 grams
- 1 cup vegetable broth 240 ml
- pinch sea salt
- dash black pepper
- handful finely chopped fresh parsley
Add 2 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and season with sea salt & freshly cracked black pepper, heat with a high heat
Meanwhile, add 1 cup of long grain rice into a sieve and rinse under cold running water, until the water runs clear underneath the sieve
Once the broth comes to a boil, add the rice into the pan, give it a mix and place a lid on the pan, lower to a low-medium heat, simmer until the rice is cooked (check rice package instructions)
Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1 small onion finely diced, 1 green bell pepper finely chopped, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly minced, mix the vegetable continuously with the olive oil
After 4 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp ground cumin, quickly mix together, then add in 2 1/2 cups canned pinto beans (drained & rinsed) and season with sea salt & black pepper, gently mix together until well mixed, then add in 1 cup vegetable broth and simmer on a medium heat
Once the rice is cooked through (15 minutes in my case), remove the rice from the heat, let it sit for 3 to 4 minutes with the lid on, then remove the lid and fluff up the rice with a fork, transfer the rice into serving dishes
Grab the simmering beans (there should still be a little broth left) and add into the serving dish next to the rice, sprinkle with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make this Recipe
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