Pinto bean and rice stew

Finely chop one small onion, roughly chop four cloves of garlic, thinly slice two stalks of celery and roughly chop two peeled carrots.

Drain two cans of pinto beans into a colander and rinse under water.

Heat a stock pot over medium heat with three tablespoons of extra virgin olive oil.

Add the chopped vegetables, mix so they are coated in the oil, and keep mixing continuously so they sauté evenly.

After 3 to 4 minutes, when the vegetables are lightly sautéed, add a tablespoon of sherry vinegar.

Add the smoked paprika and ground cumin and season with sea salt and black pepper, then mix well.

Add the drained pinto beans and one litre of vegetable broth.

Pinch in a quarter teaspoon of saffron threads and add one bay leaf, turn the heat to high and mix gently.

Rinse half a cup of long grain rice in a fine sieve for about a minute, until the water runs clear.

Once the broth boils, add the rice and mix through.

Lid on, lower to a low medium heat and simmer about 15 minutes until the rice is cooked through.

Off the heat, transfer to a shallow bowl and garnish with fresh parsley.