Legendary Spanish Pinto Beans | Mind-Blowing Good & Done in 30 Minutes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits with a mild flavor.

pinto beans

💰Cheaper: black beans

Black beans are often less expensive and can be used interchangeably.

paprika

💰Cheaper: cayenne pepper

Cayenne pepper can add heat with a similar flavor profile.

parsley

💰Cheaper: cilantro

Cilantro is often cheaper and can provide a fresh flavor.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Roughly chop 1 small carrot and finely dice 1 small onion.

Roughly chop 4 cloves of garlic.

Add the chopped vegetables to the pan with the hot olive oil and sauté for about 3 minutes.

Add 1 teaspoon of sweet smoked Spanish paprika and mix quickly to avoid bitterness.

Add 1/2 cup of tomato sauce and simmer for about 4 minutes until thickened.

Drain and rinse 2 1/2 cups of cooked pinto beans under cold running water.

Add the drained pinto beans to the pan and season with sea salt and freshly cracked black pepper.

Pour in 2 cups of vegetable broth and add 1/4 teaspoon of saffron threads and 2 bay leaves.

Increase heat to high and bring the broth to a boil, then reduce to medium heat and simmer for about 10 minutes.

In a separate small fry pan, heat 1 tablespoon of extra virgin olive oil and fry 1 egg for about 3 minutes until fully cooked.

Remove the egg from the pan and mash it with a small handful of fresh parsley and a pinch of sea salt.

After simmering, remove the bay leaves from the pinto beans, add the egg and parsley mixture, and mix gently.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary