Empty My Fridge
COZY Pinto Bean & Rice Stew | HEART-HEALTHY One Pan Recipe
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Garlic4 cloves
- Celery2
- Carrot2
- Sherry vinegar1 tbsp
- Paprika · smoked1 tsp
- Cumin · ground½ tsp
- Pinto bean2 cans
- Vegetable broth4 ¼ cups
- Rice½ cups
- Saffron¼ tsp
- Bay leaf1
- Salt
- Black pepper
- Parsley
Instructions
- Finely chop the onion, roughly chop the garlic and carrots, thinly slice the celery, and drain and rinse the pinto beans.
- Heat the olive oil in a stock pot over medium heat.
- Add the vegetables and sauté for 3 to 4 minutes, until lightly softened.
- Add the sherry vinegar, smoked paprika, sea salt and black pepper, then stir in the beans, vegetable broth, saffron and bay leaf. Bring to a high heat.
- Rinse the rice in a fine sieve until the water runs clear, about 1 minute.
- Once boiling, add the rice and stir once. Cover, lower to medium-low and simmer for 15 minutes, until the rice is cooked through.
- Serve garnished with fresh parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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