The Most FLAVORFUL Pinto Beans | Easy Recipe Using Canned Beans

These Spanish-style pinto beans are possibly the most flavorful pinto beans ever. We’re talking a ton of flavors, basic pantry staples, and all done in about 30 minutes. Serve these pinto beans as a side dish or even as a main course, as they certainly have enough protein. Either way, it’s the kind of food that will fill you with goodness.

To make this recipe, I used canned pinto beans. If you prefer, you can use dried pinto beans. Just soak them overnight in plenty of water, and then simmer the following day for 1 to 2 hours or until the beans are cooked through.

What really flavors this dish is the combination of sherry vinegar, paprika, oregano, and cumin. If you don’t have sherry vinegar or can’t find it in your area. You can substitute it for red wine vinegar or even apple cider vinegar.

TIPS & TRICKS to Make this Recipe: You can serve these pinto beans warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge or freeze for up to 3 months in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make The Most FLAVORFUL Pinto Beans

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The Most FLAVORFUL Pinto Beans | Alubias Pintas a la Andaluza

Course Main Course, Side Dish

Cuisine Spanish

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 285 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 small carrot (finely chopped)
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 3/4 tsp ground cumin 2 grams
• 2 tomatoes (finely grated)
• 2 cans pinto beans 15.5 oz / 440 grams each
• 2 cups vegetable broth 480 ml
• 1 bay leaf
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan or stock pot with a medium heat and add in the olive oil

2. After a couple of minutes add in the chopped onion, carrot, and garlic, mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika, oregano, and cumin, mix together, then add in the grated tomatoes, and season with salt & pepper, mix together and simmer

3. In the meantime, drain the cans of pinto beans into a colander and rinse under water

4. After simmering the grated tomatoes for about 5 minutes and they have slightly thickened, add in the pinto beans, vegetable broth, and bay leaf, turn it up to a high heat and give it a mix

5. Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 to 15 minutes, then remove from the heat

6. Transfer into shallow bowls and garnish with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

The Most FLAVORFUL Pinto Beans | Alubias Pintas a la Andaluza

Amount Per Serving

Calories 285 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 610mg27%

Potassium 870mg25%

Carbohydrates 43g14%

Fiber 12g50%

Sugar 7g8%

Protein 11g22%

Vitamin A 3113IU62%

Vitamin C 14mg17%

Calcium 138mg14%

Iron 4mg22%

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

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