Pairs well with Spanish-Style Pinto Beans (Alubias Pintas a la Andaluza)
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Spanish-Style Pinto Beans (Alubias Pintas a la Andaluza)
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A simple, heart-healthy Spanish dish featuring pinto beans cooked with aromatic vegetables, smoked paprika, herbs, and sherry vinegar, ready in about 30 minutes using just one pan. Perfect as a side dish or main course.
00:30:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- extra-virgin olive oil - 2 tbsp (35 ml, use good quality Spanish olive oil)
- onion - 1 medium (finely chopped)
- garlic cloves - 4 (roughly chopped)
- carrot - 1 small (peeled and finely chopped)
- sherry vinegar - 1 tbsp (15 ml, can substitute with red wine vinegar or apple cider vinegar)
- sweet smoked Spanish paprika - 1 tsp (2.5 grams)
- dried oregano - 1 tsp (1 gram)
- ground cumin - 3/4 tsp (2 grams)
- tomato sauce - 1/2 cup (120 grams, homemade grated fresh tomatoes or canned tomato sauce/passata)
- sea salt - to taste (season during cooking)
- freshly cracked black pepper - to taste (season during cooking)
- pinto beans - 2 cans (about 15.5 oz / 440 g each, drained and rinsed)
- vegetable broth - 2 cups (480 ml, can substitute chicken or beef broth or water (adjust seasoning if using water))
- bay leaf - 1 (for simmering)
- fresh parsley - watch the video to see (for garnish)
Instructions
- Heat oil and sauté vegetables: Heat a large fry pan or stock pot over medium heat. Add 2 tbsp extra-virgin olive oil. Finely chop one medium onion, roughly chop four garlic cloves, and finely chop one small peeled carrot. Add all to the hot oil and sauté, stirring continuously, for 4-5 minutes until onions are slightly translucent and vegetables are lightly softened.
- Add vinegar and spices: Add 1 tbsp sherry vinegar (or substitute), 1 tsp sweet smoked Spanish paprika, 1 tsp dried oregano, and 3/4 tsp ground cumin to the pan. Stir quickly to combine and lightly sauté the vinegar with the spices for a fragrant flavor lift.
- Add tomato sauce and season: Add 1/2 cup tomato sauce (freshly grated or canned) to the pan. Season with sea salt and freshly cracked black pepper to taste. Stir well and let simmer for about 5 minutes until slightly thickened.
- Prepare beans and add broth: Drain and rinse two cans of pinto beans. Add the beans to the pan along with 2 cups vegetable broth (or substitute). Add one bay leaf. Stir gently and bring to a boil.
- Simmer the beans: Once boiling, cover the pan with a lid and reduce heat to low-medium. Simmer for about 10 minutes to allow flavors to develop.
- Finish and serve: Remove the bay leaf and take the pan off heat. Transfer beans to a shallow bowl and garnish with fresh parsley. Serve as a side dish or main course.
