Hoofdgerecht

Easy Spicy Pinto Beans with Fresh Jalapeño

1 u 45 minVoor 6Nutri-Score A€

1 u 45 min

Hoofdgerecht

recept van

Chase

@heckendorn

wat je nodig hebt

6 personen

dried pinto beans (rinsed, soaked overnight if possible)Voorraadkast500 g
fresh jalapeño (stemmed, sliced (seeds kept for extra heat))Groente en fruit2 stukken
onion (peeled, roughly chopped)Groente en fruit1 stuk
garlic (peeled, smashed)Groente en fruit4 stukken
olive oil (for sautéing)Voorraadkast30 ml
ground cumin (ground)Kruiden en specerijen3 g
smoked paprika (ground)Kruiden en specerijen2 g
bay leaf (whole)Kruiden en specerijen1 stuk
salt (to taste)Kruiden en specerijen8 g
water (for cooking the beans)Dranken1,5 liter

per portie

335kcal

wat je gebruikt

stap voor stap

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.
Stap 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.
Stap 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.
Stap 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.
Stap 4