Empty My Fridge
The Most Flavorful Pinto Beans
Zutaten
- Extra virgin olive oil2 EL
- Onion1
- Garlic4 Zehen
- Carrot1
- Sherry vinegar1 EL
- Paprika · smoked1 TL
- Oregano · dried1 TL
- Cumin · ground¾ TL
- Tomate2
- Pinto bean2 Dosen
- Vegetable broth2 Tassen
- Bay leaf1
- Salt
- Black pepper
- Parsley · chopped
Zubereitung
- 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.
Zusammengefasst aus dem Video von Spain on a Fork. Schau es dir für die Details an.
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