Alubias Pintas
Pinto beans (alubias pintas in Spanish) are popular in Spanish home cooking. They are soft, filling, and absorb flavor well. In traditional recipes, they are often cooked with meat, but this vegetarian version uses smoked paprika and vegetables for a rich, warm taste.
Ingredients (4 servings)
- 250 g dried pinto beans
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 tsp sweet smoked paprika
- ½ tsp hot smoked paprika (optional)
- 1 bay leaf
- 1 large tomato, chopped (or 1 cup canned chopped tomatoes)
- 1 liter vegetable broth
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Soak beans: Rinse the beans and soak them overnight in plenty of water. Drain before cooking.
- Cook vegetables: Heat olive oil in a large pot. Fry onion, carrot, and bell pepper for 5 minutes until soft. Add garlic and cook for 1 more minute.
- Add spices and tomato: Stir in the paprika(s). Cook for a few seconds, then add tomato. Simmer for a few minutes until slightly thick.
- Cook beans: Add the beans, bay leaf, and vegetable broth. Bring to a boil, then lower the heat. Cook gently for 1–1½ hours until beans are soft. Stir sometimes and add more water if needed.
- Finish: Remove the bay leaf. Add salt and pepper to taste. Sprinkle with parsley and serve with bread or rice.
What makes it special: The slow cooking blends the smoky paprika, sweet vegetables, and soft beans. This is healthy comfort food — high in protein and fiber, and full of Mediterranean flavor.