The Most FLAVORFUL Pinto Beans ｜ Easy Recipe Using Canned Beans

Bienvenidos and welcome to another episode of Spain on a Fork. Today we have such an exciting show because we're going to grab some canned pinto beans. Truly one of the best ingredients at supermarkets. Not only because they're heart-healthy and affordable but packed with so many nutrients and we create a super delicious recipe. We're talking spanish-style pinto beans. This is known as alubias pintas a la andaluza. In fact this dish has layer upon layer of so many simple yet delicious flavors. The recipe is above and beyond easy to make and the best part it's all done in about 30 minutes using just one pan. Folks serve these pinto beans as a side dish next to some pan-grilled fish or even as a main course as they certainly have enough protein. Either way it's the kind of food that with each bite is going to fill you with so much goodness. All right let's just jump right into this. I'm going to heat a large fry pan with a medium heat. You can also use a stock pot here if you like and add in a generous 2 tablespoons of extra virgin olive oil which is 35 milliliters. Important to use the good stuff here as this is the base fat of the dish and what truly makes a difference. The ingredient the spanish one I'm using in the description box below. While the oil is heating I'm going to finely chop 1 medium sized onion, roughly chop 4 cloves of garlic and finely chop 1 small carrot that's been peeled. Then we'll add the chopped ingredients into the hot fry pan. And as you know I like to mix these ingredients around continuously that way they don't brown too quickly and it all evenly sautés. After 4 to 5 minutes and the vegetables are lightly sautéed and the onions are slightly translucent, I'm going to add in 1 tablespoon of sherry vinegar which is 15 milliliters. You can also use red wine vinegar here or even apple cider vinegar. We'll also add in 1 teaspoon of sweet smoked Spanish paprika which is 2.5 grams, 1 teaspoon of dried oregano which is 1 gram, and 3 quarters of a teaspoon of ground cumin which is 2 grams. And we'll give it a quick mix and I tell you by lightly sautéing the vinegar with the spices and herbs it's going to make them nice and fragrant which at the end gives this dish a beautiful lift of flavors. Then we'll add in half a cup of tomato sauce which is 120 grams. As always I made my sauce by finely grating fresh tomatoes but you can also use canned tomato sauce here which is similar to pasata. And season everything with sea salt and freshly cracked black pepper. And we'll give it a mix until it's well mixed together and then simmer it for a few minutes. While the tomato sauce is simmering let's start prepping our beans. I'm going to drain 2 cans of pinto beans into a colander and rinse the beans under some water. The size of the cans I'm using are just your typical size 15 and a half ounces which is 440 grams each. After simmering the tomato sauce for about 5 minutes, you can see it's slightly thickened, we'll add in the drained pinto beans and 2 cups of vegetable broth which is 480 milliliters. You can also use chicken broth here, beef broth or even water if you like. Just make sure you're seasoning accordingly if you're using water. Either way link on how to make my homemade veggie broth in the description box below. And then we'll add in 1 bay leaf, turn it up to a high heat and give it a gentle mix. Once it comes to a boil we'll place the lid on the pan and lower the fire to a low medium heat and we're going to simmer this for about 10 minutes that way all the flavors can develop. After simmering the pinto beans for about 10 minutes, this dish is ready to go. I'm going to remove the bay leaf and then the pan from the heat. Then we'll transfer some of the beans into a shallow bowl and garnish with fresh parsley. Check it out, our Spanish style pinto beans are done. Easy to make, simple heart-healthy ingredients and all done in about 30 minutes using just one pan. Let's give these a try and see how they turned out. Once again folks, Salubias Pintas a la Andaluza. This looks absolutely fabulous. Can't wait to try it. Here we go. All right there's right on the money. Truly what honest home cooking is all about. We grabbed a handful of the most basic ingredients. We got so much goodness out of this. The beans absorbed all the flavors in the pan. Then the rest of the ingredients with the vinegar and the spices and herbs taking this to the next level. Easy to make, heart-healthy. Give it a try at home. Possibly one of the best pinto bean dishes out there. Once again, as a side dish next to some pan-grilled fish or even as a main course, this certainly has enough protein. Either way, the kind of food it's going to make you feel like a million bucks. Really quick before I go, a shout out to a couple of my patrons John Kachinowski, John Dejan and Juan Iturri. And guys, thank you so much for being patrons of Spain on the Fork. You know how much I appreciate you. If you enjoyed today's video, hit that like button. Leave me a comment below and if you're not subscribed, don't forget to smash that subscribe button and click on the bell icon. That way you can get notified every time I release new content and to become a part of the Spain on the Fork family. Till the next time, hasta luego.