Empty My Fridge
The Most Flavorful Pinto Beans
Ingredientes
- Extra virgin olive oil2 cdas.
- Onion1
- Garlic4 dientes
- Carrot1
- Sherry vinegar1 cda.
- Pimentón · smoked1 cdta.
- Orégano · dried1 cdta.
- Cumin · ground¾ cdtas.
- Tomate2
- Pinto bean2 latas
- Vegetable broth2 tazas
- Bay leaf1
- Salt
- Black pepper
- Parsley · chopped
Preparación
- 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.
Resumido del vídeo de Spain on a Fork. Míralo para los detalles.
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