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.

Alubias Pintas (creamy Leónese Pinto Bean Stew)

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

  1. Soak the pinto beans in water overnight.
  2. In a large pot, sauté the onion and garlic until softened.
  3. Add the chorizo, bay leaves, paprika, and cumin. Cook for a few minutes.
  4. Drain the soaked beans and add them to the pot. Pour in the vegetable broth.
  5. Simmer for 1 hour or until the beans are tender and the stew has thickened.
  6. 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