These Spanish Pinto Beans are the creme de la creme. We´re talking an incredible depth of flavors, super easy to make and all done in just 30 minutes.
Try adding other vegetables at the end, even sausage.
Serves 2
INGREDIENTS
3 tbsp extra virgin olive oil
1 small onion
1 carrot
4 cloves garlic
1 tsp sweet smoked Spanish paprika
2 tomatoes
2 1/2 cups canned pinto beans
2 cups vegetable broth
1/4 tsp saffron threads
2 bay leaves
1 egg
handful fresh parsley
pinch sea salt
dash black pepper
INSTRUCTIONS
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly chop the carrot (peeled), finely dice the onion and roughly chop the garlic
Add the chopped vegetables into the pan with the hot olive oil, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 2 tomatoes finely grated, mix together and simmer
After 4 minutes and the grated tomatoes have thickened up, add in 2 1/2 cups canned pinto beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, 1/4 tsp saffron threads and 2 bay leafs, raise to a high heat
Once the broth comes to a boil, lower back to a medium heat and simmer
Meanwhile, heat a small fry pan with a medium heat and add in 1 tbsp extra virgin olive oil, after a couple minutes crack in 1 egg, fry the egg for 1 to 2 minutes per side, or until the yolk is fully cooked through, then transfer the fried egg into a mortar, add in a small handful of fresh parsley and a kiss of sea salt, using a pestle pound down until the egg is well mashed
After simmering the beans for 10 minutes and most of the broth has been absorbed, remove the bay leafs and turn off the heat, then add in the egg mixture and gently mix together until well mixed
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley
