Looking for a protein-packed, wholesome dinner everyone will love? Look no further than my easy pinto beans recipe on a busy weeknight. It's easy and full of flavor!
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These Mediterranean style pinto beans are so versatile
This simple recipe for pinto beans flavored with saffron and paprika is so delicious, I know I'll be making it on repeat this summer. It is:
- fresh and flavorful, loaded with yum from a bounty of summer herbs and veggies. I start with a sofrito base of onions and bell peppers and add in lots of savory herbs, including rosemary and sage. You can use fresh herbs or substitute with dried.
- easy to make, in one pot in under 30 minutes with easily available pantry ingredients. Saffron is the only ingredient here that is a bit expensive but you need very little and I recommend using it for the best flavor in these minimalist pinto beans.
- versatile, because you can serve it as a side with any entree or as the main dish. If you're thinking of serving Boston baked beans at your next cookout, serve this instead and everyone'll be eating out of your hands!
I can't get enough of hearty bean recipes like this one. If you can't either, be sure to try my other Mediterranean inspired bean recipes like Greek gigantes and creamy butter beans. Each one makes an alluring main dish and all you need to serve it is a hunk of bread and a fresh side salad.
Recipe card
Easy Pinto Beans Recipe
Ingredients
- ¼ cup extra virgin olive oil
- 6-8 cloves garlic (minced or crushed through a garlic press)
- 1 medium onion (finely chopped)
- 1 bell pepper (any color, finely chopped)
- 2 tomatoes (pureed. Or use ½ cup canned puree)
- 1 teaspoon paprika
- ¼ cup fresh herbs (I used a combination of rosemary, sage, parsley and mint. Use any herb that's available to you, including basil, oregano and marjoram. See FAQs below on how to substitute with dried herbs).
- 3 cups cooked or canned pinto beans (from two 15-oz cans or cooked from 1 cup dried pinto beans. Strain out all liquid)
- 1 cup vegetable stock (or water)
- ¼ teaspoon saffron
- 2 bay leaves
- 2 tablespoon parsley (chopped, for garnish.)
- Salt and ground black pepper to taste
Instructions
- Place olive oil in pan over medium heat. Add the garlic and onions along with some salt and ground black pepper to season. Sauté the onions until soft, 2-3 minutes.
- Add the bell peppers and continue to sauté two minutes more until the peppers are slightly softened. Stir in the tomato puree and paprika and mix. Let the tomatoes cook 3-4 minutes. Add the herbs and mix.
- Stir in the beans and vegetable stock or water. Add the saffron and bay leaves. Mix, bring the beans to a boil, then cover and simmer 10 minutes. If you want the beans to be thicker, mash some beans with the back of the ladle.
- Add salt and ground black pepper to taste. Turn off heat and garnish with parsley.
Nutrition Information
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How to make easy pinto beans
Sauté garlic and vegetables
Place garlic and onions in pan with olive oil. Add salt and pepper to season and sauté until onions are soft, 2-3 minutes.
Stir in bell peppers and sauté two minutes more until peppers are slightly softened.
Add tomatoes, spices and herbs
Stir in tomato puree and paprika and mix, then simmer 3-4 minutes.
Add herbs and mix.
Add beans, saffron and bay leaves
Stir in the beans with vegetable stock, followed by bay leaves and saffron. Bring beans to a boil, cover and simmer 10 minutes. For thicker beans, mash some with the back of the ladle (beans will thicken up more as they stand). Check seasoning, turn off heat and garnish with parsley before serving.
Recipe FAQs
Pinto beans are nutty, which makes them perfect in this recipe. However, you can substitute navy beans or cannellini beans.
Use a tablespoon of dried herbs of your choice, including rosemary, oregano, sage and/or marjoram. You can use just one of these herbs or a combination.
Serve these easy pinto beans as a main dish with bread and a salad, or serve them as a side dish with any entree, including veggie burgers or tofu steaks, like these grilled tofu steaks in a spicy Cajun sauce. My favorite salads to go with these beans are my easy beet salad and shaved Brussels sprouts salad.
Refrigerate the pinto beans for up to three days in an airtight container, or freeze in a freezer-safe container for up to four months. Reheat the beans in the microwave or on the stovetop before serving.
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