Easy Pinto Beans Recipe
These tasty and easy pinto beans are loaded with rich, slow-cooked flavor but they take just minutes to make with a handful of pantry ingredients. Serve them as the main dish or as a side.
Servings: 4 servings
Calories: 330kcal
Equipment
- Wide pan or skillet with lid
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
Serving: 1 serving | Calories: 330kcal | Carbohydrates: 40g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Potassium: 985mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2304IU | Vitamin C: 58mg | Calcium: 35mg | Iron: 1mg