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Easy Spicy Pinto Beans with Fresh Jalapeño

1 godz. 45 minPorcje: 6Nutri-Score A€

1 godz. 45 min

Danie główne

przepis od

Chase

@heckendorn

czego potrzebujesz

6 osób

dried pinto beans (rinsed, soaked overnight if possible)Spiżarnia500 g
fresh jalapeño (stemmed, sliced (seeds kept for extra heat))Warzywa i owoce2 kawałki
onion (peeled, roughly chopped)Warzywa i owoce1 kawałek
garlic (peeled, smashed)Warzywa i owoce4 kawałki
olive oil (for sautéing)Spiżarnia30 ml
ground cumin (ground)Przyprawy3 g
smoked paprika (ground)Przyprawy2 g
bay leaf (whole)Przyprawy1 kawałek
salt (to taste)Przyprawy8 g
water (for cooking the beans)Napoje1,5 litry

na porcję

335kcal

czego użyjesz

krok po kroku

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.
Krok 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.
Krok 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.
Krok 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.
Krok 4