Spanish Pinto Beans And Rice Recipe

As a proud millennial who thrives on cozy comfort food, I’ve unlocked the ultimate secret to turning pantry staples into magic with this smoky, savory Spanish pinto beans and rice dish—it’s seriously a warm hug in a bowl!

I enjoy making meals that meld powerful tastes with high nutritional value, such as my Spanish Pinto Beans and Rice. This dish stars hearty pinto beans and some very tasty companions—onions, garlic, and smoked paprika.

Its flavor is rounded out with some diced tomatoes and a touch of cumin. This is a protein-rich meal, heavy with beans, that gives you a satisfyingly vibrant taste of Spain.

Ingredients

• Dried Pinto Beans: Rich in protein and fiber, perfect for hearty dishes.
• Olive Oil: Healthy fat, adds richness and aids in flavor absorption.
• Onion: Adds sweetness and depth, packed with antioxidants.
• Garlic: Provides a bold flavor, boosts immunity, and heart health.
• Red Bell Pepper: Sweet and colorful, high in vitamins A and C.
• Smoked Paprika: Imparts a smoky depth, adds warmth and color.
• Diced Tomatoes: Juicy, provide acidity, and are a vitamin source.
• Long-Grain White Rice: Light carbohydrate base, absorbs flavors well.

Ingredient Quantities

• 1 cup dried pinto beans
• 4 cups water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• 1 cup long-grain white rice
• 2 cups vegetable or chicken broth
• 1 tablespoon chopped fresh parsley (optional)
• 1 tablespoon red wine vinegar
• 1/4 teaspoon cayenne pepper (optional)

How to Make this

1. Wash and classify the pinto beans, then immerse them in 4 cups of water for 12-24 hours. Drain and wash the beans before they undergo the cooking process.

2. Pour 2 tablespoons of olive oil into a big pot and heat it on medium. Toss in the diced onion, minced garlic, and red bell pepper. Cook those in the pot until the onion is soft and clear, about 5 to 7 minutes.

3. Mix in the smoked paprika and ground cumin, and for another minute, let them cook to release their smoky flavors.

4. Combine the soaked pinto beans, the diced tomatoes (with their juice), and the bay leaf in the pot. Pour in enough fresh water to cover the beans by about an inch. Bring to a boil.

5. Reduce heat and allow beans to reach a gentle simmer. Put a lid on the pot and cook the beans until they are tender,
1.5 to 2 hours. Stir occasionally and add enough water to keep the beans submerged if they start to peek out.

6. Taste the beans to see if they need more salt and/or pepper. If so, add it. Otherwise, move on to the next step. Remove and discard the bay leaf after cooking the beans.

7. As the beans cook, take care of the rice. Wash the rice in a river of cold water until it is clean, and the water runs clear.

8. In another saucepan, heat the 2 cups of vegetable or chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and cook for 18-20 minutes, or until the rice is tender and has absorbed all the liquid.

9. With a fork, fluff the rice, and then gently fold in the pinto beans mixture. Add a splash of red wine vinegar for a bit of acidity.

10. Heat the Spanish pinto beans and rice and serve them up warm. To finish the dish, sprinkle it with chopped fresh parsley and, if you like it hot, a dash of cayenne pepper.

Equipment Needed

1. Colander or strainer
2. Mixing bowl
3. Large pot with lid
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Saucepan with lid
10. Fork

FAQ

• Q:Are canned pinto beans an acceptable substitute for dried beans?
  A:
  Indeed, to save time, you can use canned pinto beans. Just make sure to rinse and drain them, then adjust cooking time as necessary, because canned beans are cooked and will heat up much more quickly than the dried variety.
• Q:Should one soak dried pinto beans before cooking? A: Yes, one should. It reduces the time one has to spend cooking them. Also, they are better for one’s digestion if one soaks them first. Now, if one has just used up all the time one had and can’t spare a moment more, one could boil the beans in water for an hour and still get the same results, more or less.
• Q:Can this recipe use brown rice in place of white rice? A: Yes, you can substitute brown rice, although it might necessitate a few changes. Brown rice is often hardier and chewier than white rice, which might affect the texture of the finished dish, but it also has a deeper nuttiness that might play nicely in this particular recipe. If you choose to go with brown rice, expect it to take longer to cook, and don’t be afraid to up the amount of liquid.
• Q:Can a pressure cooker be used to prepare this recipe? A: You bet! A pressure cooker can significantly reduce cooking time for the components of this dish—both the beans and the rice. Just be sure to adjust the liquid amounts.
• Q:How can I make this recipe spicier? A: To increase heat levels, use more cayenne pepper or medium-to-hot sliced jalapeños. Adjust according to your taste preference.
• Q:In this recipe, can I substitute other varieties of beans?
  A:
  Yes, you can use other varieties of beans, such as black beans or kidney beans, to take the place of pinto beans. However, note that this might change the flavor profile somewhat.
• Q:The ideal method for storing uneaten food? A: Store uneaten food in an airtight container in the refrigerator for no more than 3-4 days. Portions can also be frozen for up to 2 months. Reheat thoroughly (to 165°F) before serving.

Spanish Pinto Beans And Rice Recipe Substitutions and Variations

Replace dried pinto beans with 1 cup canned pinto beans (reduce water and time for cooking).
1 tablespoon of coconut oil instead of olive oil.
One green bell pepper can take the place of a red bell pepper.
Substitute 1 teaspoon of chili powder for smoked paprika.
Substitute 1 teaspoon lemon juice for red wine vinegar.

Pro Tips

1. Soak the Beans Properly For the best texture and flavor, make sure to soak the pinto beans for at least 12 hours. An overnight soak works well, and it helps to change the water once during the soak to reduce any potential bitterness and improve digestibility.

2. Layer the Spices When cooking the onions, garlic, and bell pepper, add a pinch of salt to help them sweat and release their flavors. Allowing the smoked paprika and cumin to toast for a minute will enhance their aroma and depth of flavor in the dish.

3. Simmer Gently After bringing the beans to a boil, ensure you’re only simmering them gently, as a vigorous boil can cause the beans to break apart and become mushy instead of tender.

4. Use Broth for Depth The choice of broth can significantly impact the taste. Opt for a rich, homemade broth, if possible. This will add a deeper layer of flavor to both the rice and the beans as they cook.

5. Add Freshness and Acidity Finish the dish with fresh parsley and a touch of red wine vinegar to brighten the flavors. If you like a bit of heat, the optional cayenne pepper adds a nice kick without overpowering the other spices.