The Most FLAVORFUL Pinto Beans | Alubias Pintas a la Andaluza
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
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Heat a large fry pan or stock pot with a medium heat and add in the olive oil
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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
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In the meantime, drain the cans of pinto beans into a colander and rinse under water
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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
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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
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Transfer into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe