Legendary Spanish Pinto Beans Recipe

If you’re ready to dive into a cozy bowl of comfort, let me guide you through a recipe that’s as warm as a hug on a chilly day. This smoky, savory pot of pinto beans is not just a dish; it’s an aromatic experience that fills your kitchen with love and goodness, and it’s bound to become your go-to meal for those times when you crave something hearty yet wholesome. Let’s get cooking!

In my Spanish Pinto Beans recipe, I love how the beans soak up the flavors of smoked paprika, cumin, and oregano. They are earthy beans that I cook until tender and creamy.

For a really fantastic flavor, I blend finely chopped onions, minced garlic, and diced red bell peppers with the beans and season to perfection. Red wine vinegar and fresh cilantro brightens everything up before I serve it.

Ingredients

• Pinto Beans: Rich in fiber and protein, promoting digestive health.
• Olive Oil: Provides healthy fats, enhances heart health.
• Onion: Adds a savory depth, rich in antioxidants.
• Garlic: Boosts immunity, offers anti-inflammatory benefits.
• Smoked Paprika: Infuses a smoky flavor, rich in antioxidants.
• Cumin: Adds warmth and earthiness, aids digestion.
• Red Wine Vinegar: Adds tangy notes, offers probiotic benefits.

Ingredient Quantities

• 1 pound dried pinto beans
• 8 cups water
• 1 bay leaf
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh cilantro, for garnish

How to Make this

1. Wash and sort the pinto beans, eliminating any debris. Put the beans in a large pot and add 8 cups of water. Allow the beans to soak overnight, or for at least 8 hours. Pour off the water, and wash the beans.

2. In the same pot, combine the beans that have been soaked overnight with 8 cups of fresh water and a bay leaf. Bring to a vigorous boil over high heat.

3. Lower the heat and cover the beans. Let them simmer for a length of time somewhere between 1 and
1.5 hours, and until they are tender. Stir them now and then.

4. As the beans cook, the olive oil should be heated in a large skillet over medium heat. Into the oil, put the chopped onion and let it cook, stirring occasionally, until it begins to soften, about 5 minutes.

5. Add the diced red bell pepper and minced garlic to the skillet. Sauté for an additional 3-4 minutes, until the pepper is tender.

6. Combine the smoked paprika, ground cumin, and dried oregano, and smoke them for a minute to make them ripen. These spices will fill your kitchen with their alluring perfume. You’re going to be so glad you added them, trust me.

7. Place the can of diced tomatoes (with their juice) in the skillet and heat it until the contents reach a whisper of a simmer. Let it go for about 5 minutes, allowing for the varieties of flavor in the tomatoes and the spices to meld together.

This is a good time for another quick clean-up in the kitchen.

8. When the beans are soft, take out the bay leaf and mix the tomato concoction from the skillet into the pot with the beans.

9. Add salt, black pepper, and red wine vinegar to the beans. Stir thoroughly and let the beans cook on low heat for another 15-20 minutes to soak in the flavors.

10. Serve the pinto beans very hot, garnishing them with fresh, finely chopped cilantro. They are great as the main attraction or a robust side dish.

Equipment Needed

1. Large pot
2. Measuring cups
3. Skillet
4. Stirring spoon
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Strainer or colander

FAQ

• Can I use canned pinto beans instead of dried? Yes, you can use canned beans. Substitute about 4 cups of canned pinto beans, but reduce the cooking time as they are already cooked.
• Is it necessary to soak the dried pinto beans overnight? Soaking dried beans overnight can reduce cooking time and improve digestibility, but it is not strictly necessary. If you’re short on time, you can use the quick soak method by boiling them for 5 minutes, then let them sit, covered, for 1 hour before draining and cooking.
• Can I make this recipe in a slow cooker? Yes, after sautéing the vegetables and spices, you can transfer everything to a slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
• How can I make this recipe spicier? Add a chopped jalapeño or a pinch of cayenne pepper along with the other spices to increase the heat level.
• What can I serve with these Spanish pinto beans? These beans are versatile and can be served with rice, warm tortillas, or as a side dish with grilled meats or roasted vegetables.
• Can I freeze the leftovers? Yes, allow the beans to cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

Legendary Spanish Pinto Beans Recipe Substitutions and Variations

One pound of dried pinto beans: Use black beans or kidney beans as a substitute to enjoy a different flavor and texture.
2 tablespoons olive oil: Substitute with vegetable oil or avocado oil.
1 red bell pepper, diced: Substitute with green or yellow bell pepper for a similar texture.
1 teaspoon smoked paprika: Substitute with regular paprika; it will lack the smoky flavor, but chipotle powder could work for a smoky, spicy kick.
1/4 cup chopped fresh cilantro: Use fresh parsley instead of cilantro for a flavor that is less bold and in-your-face. It will still retain the essence of whatever dish you’re using this “herb” in!

Pro Tips

1. Quick Soak the Beans: If you’re short on time, you can use the quick soak method instead of soaking overnight. Boil the beans for 2 minutes, remove from heat, cover, and let them sit for 1 hour. Then, drain and proceed with the recipe.