Spanish-style pinto beans
Spain on a Fork · ♥ 2.9K likes · 71K views · 6 min video
Read about pinto beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
Heat a large fry pan over medium heat with the extra virgin olive oil.
- 1 whole onion
- 4 cloves garlic
- 1 whole carrot
Finely chop the onion, roughly chop the garlic and finely chop the peeled carrot, then add them to the hot pan.
Stir continuously 4 to 5 minutes until the vegetables are lightly sauteed and the onion is slightly translucent.
- 15 ml sherry vinegar
- 2½ g sweet smoked Spanish paprika
- 1 g dried oregano
- 2 g ground cumin
Add the sherry vinegar, the smoked paprika, the dried oregano and the ground cumin and mix quickly to make them fragrant.
Vinegar, spices and herbs
- 120 g tomato sauce
- sea salt
- black pepper
- 2 cans canned pinto beans
Add the tomato sauce, season with sea salt and black pepper, mix and simmer about five minutes until slightly thickened.
Drain the two cans of pinto beans into a colander and rinse under water.
- 480 ml vegetable broth
Add the drained beans, the vegetable broth and the bay leaf, turn to high heat and bring to a boil.
- 1 whole bay leaf
Cover, lower to a low medium heat and simmer about 10 minutes so the flavours develop.
- parsley
Remove the bay leaf, take the pan off the heat, transfer to a shallow bowl and garnish with fresh parsley.
Serving with parsley