Plato principal

Easy Spicy Pinto Beans with Fresh Jalapeño

1 h 45 minPara 6Nutri-Score A€

1 h 45 min

Plato principal

receta de

Chase

@heckendorn

lo que necesita

6 personas

dried pinto beans (rinsed, soaked overnight if possible)Despensa500 g
fresh jalapeño (stemmed, sliced (seeds kept for extra heat))Frutas y verduras2 piezas
onion (peeled, roughly chopped)Frutas y verduras1 pieza
garlic (peeled, smashed)Frutas y verduras4 piezas
olive oil (for sautéing)Despensa30 ml
ground cumin (ground)Especias3 g
smoked paprika (ground)Especias2 g
bay leaf (whole)Especias1 pieza
salt (to taste)Especias8 g
water (for cooking the beans)Bebidas1,5 litros

por ración

335kcal

lo que usará

paso a paso

Soak the beans
- Rinse the pinto beans under cold water and pick out any debris.
- Cover with plenty of cold water and soak overnight, or at least 8 hours, then drain.
Paso 1
Build the flavor base
- Heat the olive oil in a frying pan over medium heat.
- Sauté the onion and jalapeño until softened, about 5 minutes.
- Add the garlic, cumin and smoked paprika and cook until fragrant, about 1 minute.
Paso 2
Simmer the beans
- Put the drained beans in a stockpot with the water, the sautéed mixture and the bay leaf.
- Bring to a boil, then lower the heat and simmer partially covered until the beans are tender.
- Stir occasionally and top up with hot water if needed so the beans stay covered.
Paso 3
Season and serve
- Stir in the salt and simmer a few more minutes so the flavors come together.
- Remove the bay leaf, mash a few beans against the pot for a creamier broth, and serve hot.
Paso 4