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Dishes from Our Gourmet Gurus
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Gourmet Gurus
- Pinto Bean & Rice Soup
Preparation time
Cooking time
Waiting time
10h
Ingredients
For 4 Person(s)
Ingredients
- 360 g (1⅔ cup) Dried pinto beans
- 2 tbsp extra virgin olive oil
- 1 Onion, peeled and finely chopped
- 1 Red bell pepper, cored and diced
- 1 Potato, peeled and diced
- 1 Garlic clove, peeled and thinly chopped
- 5 Ripe tomatoes, finely chopped
- 1 tbsp salt (or salt to taste)
- 1 1/2 litre (3 pints or 4 ½ cups) water
- 150 g (3/4 cup) Rice (ideally brown rice)
Directions
- Soak the pinto beans in cold water for 10 hours (ideally leave them soaked overnight). Rinse them well and drain.
- Have the ingredients well washed and prepared as indicated in the ingredients description.
- Heat the olive oil in a large saucepan. Add the garlic and sauté for 1 minute until lightly golden. Add then the onion, the red pepper and a pinch of salt and sauté for 2 more minutes until only lightly golden. Add then the potato and sauté over medium heat for around 7 minutes.
- Reduce heat to low. Add the tomatoes, the drained pinto beans and stir. Cover with cold water and leave to cook, covered with a lid, at a medium-low heat for approximately 50 minutes or until the beans are almost done, stirring from time to time. Add a tablespoon salt (or salt to taste) and stir.
- Add the rice and cook until the rice is done, preferably al dente. Remove from the heat and serve hot.
Recipe notes
This recipe is courtesy of Tasty Mediterraneo
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