Soups, stews and legumes recipes

Potata de pinto beans with rice

Potata de pinto beans with rice


  • Easy
  • 60 minutes
  • For 6 people
  • € 1.1 / person
  • 195kcal per 100g.

How to prepare a stew of pinto beans . Whether in summer or winter, legume recipes are a source of health. Today I bring you a spoon dish, a stew of pinto beans with rice and Swiss chard that, in addition to being healthy and nutritious, is delicious.

The beans we consume and grow in Spain come from America. They arrive in our country in the 16th century and from there they will go to France and Italy. There is only one indigenous variant located in the Mediterranean basin, the veneer bean, the rest have been cultivated since the discovery of America.

Judión, carob bean, butter white, kidney white, round purple, long purple, rice, cinnamon, pochas or verdinas, are some of the varieties that are grown and consumed in our country. For today’s recipe we have used some pinto beans. Although it would be perfect with another type of variety, the kidney white or even verdinas. We cook the beans accompanied by a refried, to finish cooking them with a good bunch of chard and rice. Very similar to the stew that my mother used to do although with meat, the beans with chorizo , a recipe a little more for everyday, also delicious.

It is of course a complete dish but it is light and easy to eat as it has practically no fat. So we have no excuses to eat beans, as an example these pinto beans with rice that are yummy.

Before cooking the pinto beans

  • As I have bought some black beans, vacuum packed, it is necessary to soak them the day before, the day before. At least they should be about 10-12 hours in warm water, with a handful of salt, and that completely cover the legumes.
  • Before starting with the recipe, the water passes to remove impurities, and incidentally we check if there are any damaged or too hard beans. In this way we will avoid encountering it in the pot.
  • The same day we drain them from the soaking water and wash them.

Preparation of the stew of beans

  1. In a fast pot we put the beans, half a whole onion, the garlic cloves, the bay leaf and salt. We cover with water so that it covers the ingredients in 3 fingers. We cover the pot and cook the beans counting 6 minutes from the moment the valve begins to work, lowering the heat to a minimum.
  2. If we are going to use a traditional pot, we will have to cook the beans for 1 hour, having scared them several times, that is, adding cold water once it has started to boil, to interrupt cooking, thus making them more tender.
  3. We turn off the heat, let it steam out and open the pot. We add the chopped and washed chard and diced green pepper. We let it cook again, this time in a traditional way, for another 20 minutes.
  4. While the beans are cooking with the chard, fry the rest of the onion in a frying pan with a splash of olive oil, until it is transparent. We turn off the heat and add the paprika stirring well to integrate it.
  5. We add the onion with paprika to the casserole as soon as we have it ready.
  6. Add the rice to the porridge and continue cooking the stew until the rice is ready, about 18 minutes. We check the salt and rectify if necessary.

We let the stew rest a few minutes before serving it. It is a complete, healthy and very tasty spoon dish. Perfect for any time of the year.

You can see all the step-by-step photos of the pinto stew recipe   in this album. Do not miss any detail and it will be perfect.

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