Empty My Fridge
The Most FLAVORFUL Pinto Beans | Easy Recipe Using Canned Beans
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Garlic4 cloves
- Carrot1
- Sherry vinegar1 tbsp
- Paprika · smoked1 tsp
- Oregano · dried1 tsp
- Cumin · ground¾ tsp
- Tomato2
- Pinto bean2 cans
- Vegetable broth2 cups
- Bay leaf1
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat olive oil in a large frying pan or stockpot over medium heat.
- After a couple of minutes, add the chopped onion, carrot and garlic, and stir often. After 4 to 5 minutes, when the vegetables are lightly sautéed, add the sherry vinegar, paprika, oregano and cumin and stir. Add the grated tomatoes, season with salt and pepper, stir and simmer.
- Meanwhile, drain the pinto beans into a colander and rinse them under water.
- Simmer the grated tomatoes for about 5 minutes, until slightly thickened. Add the pinto beans, vegetable broth and bay leaf, raise the heat to high and stir.
- When it reaches a boil, cover the pan, lower to medium-low and simmer for 10 to 15 minutes. Then remove from the heat.
- Transfer to shallow bowls and garnish with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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