The BEST Pinto Beans of Your Life | Quick & Easy 30 Minute Recipe

These Spiced Pinto Beans with Sausage & Vegetables are not your typical and ordinary pinto beans. This is the next-level in pinto beans. We´re talking a huge punch of flavors, super easy to make and all done in just 30 minutes.

This dish hails from the Basque country (Pais Vasco) in the north of Spain. Where it´s known as Alubias Pintas con Verduras Especiadas. Typically served as a main course, but you can always serve it as a side dish, next to some grilled fish and a crunchy baguette.

To make this recipe I used canned pinto beans. Just to make things easier. But you can always use dried pinto beans if you like. Just soak them overnight and then simmer the following day for 1 to 2 hours or until tender.

TIPS & TRICKS to Make this Recipe: For the sausages I used beyond sausage. But you can use any type of sausage you like. Just make sure it´s a firm sausage. That way once it´s cooked, it holds its shape and doesn´t fall apart.

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

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Watch the Video Below on How to Make these Spiced Pinto Beans with Sausage & Vegetables

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Spiced Pinto Beans with Sausage & Vegetables

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Calories 693 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 2 sausages
• 1 onion
• 4 cloves garlic
• 1 carrot
• 1 green bell pepper
• 2 tomatoes
• 2 cans pinto beans 15.5 oz / 440 grams each
• 1 tsp dried oregano 1 gram
• 1/2 tsp ground cumin 1.25 grams
• 1/2 tsp hot smoked Spanish paprika 1.25 grams
• 2 bay leafs
• 1 cup water 240 ml
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Drain the canned pinto beans into a colander and rinse under cold water, roughly chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and cut the sausages into 1/2 inch (1.25 cm) thick rounds

2. Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin oive oil

3. After 1 minute add in the sliced sausages, mix with the olive oil, once lightly sauteed, about 3 minutes, remove from the pan and set aside

4. Using the same pan with the same heat, add in all the chopped vegetables, mix with the olive oil, after 3 minutes add in the oregano, cumin and hot smoked paprika, quickly mix together, then add in the tomatoes finely grated (about 1/2 cup - 125 grams), mix together and simmer

5. Once the tomato has thickened, about 3 minutes, add in the drained pinto beans, the sauteed sausages and season with sea salt & black pepper, mix together, then add in 1 cup (or more) water and 2 bay leaves, mix together and bring to a boil, then place a lid and lower to a low-medium heat

6. After 10 minutes, remove the bay leaves and the pan from the heat

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

Recipe Notes

Get the Hot Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts

Spiced Pinto Beans with Sausage & Vegetables

Amount Per Serving

Calories 693 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Sodium 618mg27%

Potassium 2070mg59%

Carbohydrates 85g28%

Fiber 24g100%

Sugar 11g12%

Protein 41g82%

Vitamin A 6618IU132%

Vitamin C 79mg96%

Calcium 187mg19%

Iron 26mg144%

* Percent Daily Values are based on a 2000 calorie diet.

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