Alubias Pintas (creamy Leónese Pinto Bean Stew)
Alubias Pintas is a traditional creamy pinto bean stew from the Castilian-Leonese cuisine, known for its rich and comforting flavors. This hearty dish is perfect for a cozy family meal or to warm up during the colder months.
Ingredients
- 500g dried pinto beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 150g chorizo, sliced
- 2 bay leaves
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1 liter vegetable broth
- Salt and pepper to taste
Instructions
- Soak the pinto beans in water overnight.
- In a large pot, sauté the onion and garlic until softened.
- Add the chorizo, bay leaves, paprika, and cumin. Cook for a few minutes.
- Drain the soaked beans and add them to the pot. Pour in the vegetable broth.
- Simmer for 1 hour or until the beans are tender and the stew has thickened.
- Season with salt and pepper to taste.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 8g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Saucepan Measuring spoons
Serving suggestions
Serve the Alubias Pintas with a side of crusty bread and a fresh green salad.
Tips & tricks
For a smokier flavor, you can use smoked paprika instead of sweet paprika.
Cost
$10