Cozy Pinto Bean & Rice Stew

Por Spain on a Fork · 40 min

Ingredientes

Modo de preparo

1. Finely chop the onion, roughly chop the garlic and carrots, thinly slice the celery, and drain and rinse the pinto beans.
2. Heat the olive oil in a stock pot over medium heat.
3. Add the vegetables and sauté for 3 to 4 minutes, until lightly softened.
4. 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.
5. Rinse the rice in a fine sieve until the water runs clear, about 1 minute.
6. Once boiling, add the rice and stir once. Cover, lower to medium-low and simmer for 15 minutes, until the rice is cooked through.
7. Serve garnished with fresh parsley.

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