Plat

Easy Spicy Pinto Beans with Fresh Jalapeño

1 h 45Pour 6Nutri-Score A€

1 h 45

Plat

recette de

Chase

@heckendorn

ce qu’il vous faut

6 personnes

dried pinto beans (rinsed, soaked overnight if possible)Épicerie500 g
fresh jalapeño (stemmed, sliced (seeds kept for extra heat))Fruits et légumes2 morceaux
onion (peeled, roughly chopped)Fruits et légumes1 morceau
garlic (peeled, smashed)Fruits et légumes4 morceaux
olive oil (for sautéing)Épicerie30 ml
ground cumin (ground)Épices3 g
smoked paprika (ground)Épices2 g
bay leaf (whole)Épices1 morceau
salt (to taste)Épices8 g
water (for cooking the beans)Boissons1,5 litres

par portion

335kcal

ce que vous utiliserez

pas à pas

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.
Étape 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.
Étape 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.
Étape 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.
Étape 4

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