Spanish pinto beans and eggs
Spain on a Fork · ♥ 1.2K likes · 14.1K views · 7 min video
Read about pinto beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 1 whole onion
- 4 cloves garlic
- 1 whole green bell pepper
Finely chop the onion, roughly chop the garlic and finely chop the green bell pepper.
Add the chopped ingredients to the hot pan and mix to coat in the oil, stirring every minute or so.
- 15 ml sherry vinegar
- 2½ g sweet smoked Spanish paprika
- 1 g dried oregano
- 2 g ground cumin
After about 5 minutes, when lightly sauteed, add the sherry vinegar, the paprika, the oregano and the cumin and mix quickly.
Vinegar, paprika and spices
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, mix and simmer a few minutes.
- 2 can pinto beans
Drain the two cans of pinto beans in a colander and rinse under water.
- 360 ml vegetable broth
After about 3 minutes, when the tomato sauce has slightly thickened, add the pinto beans and the vegetable broth, raise to high heat and mix gently.
Once it comes to a boil, cover, lower to low heat and simmer 5 to 10 minutes so the flavours develop.
- eggs
Remove the lid, crack each egg into its own bowl first, create little pockets in the pan and slide the eggs in, in a single layer and evenly spaced.
- sea salt
- freshly cracked black pepper
Season the eggs with sea salt and black pepper, cover and simmer 3 to 5 minutes until the whites are set but the yolks are still slightly creamy.
- chopped parsley
Remove the pan from the heat and serve straight out of it, topped with chopped parsley.
Serving and tasting