Spanish-style Red Beans with Rice

Ingredients

• 2 cups (400g) dried red beans 2 cups (400g) dried red beans
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoky paprika 1 teaspoon smoky paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 12g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the dried red beans under cold water and soak them overnight in a large bowl of water.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and fragrant.
3. 3.
   Drain the soaked red beans and add them to the pot. Stir in the tomato paste, smoky paprika, and ground cumin, coating the beans and vegetables evenly.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
5. 5.
   While the beans are cooking, prepare the rice according to the package instructions.
6. 6.
   Once the beans are tender, season with salt and pepper to taste. Serve the beans over a bed of fluffy rice and garnish with fresh parsley.

Treat your ingredients with care...

• Red beans — Soaking the dried red beans overnight helps to reduce their cooking time and ensures a tender texture. Be sure to rinse the beans thoroughly before soaking.
• Smoky paprika — Opt for a high-quality smoky paprika to enhance the flavor profile of the dish. Adjust the amount according to your preference for smokiness.
• Long-grain rice — Use long-grain rice for this recipe as it cooks up fluffy and separate, complementing the beans perfectly.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Serve with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.
• Customize the dish by adding cooked chorizo or diced ham for a meaty variation.
• Don't forget to garnish with fresh parsley for a pop of color and freshness.

Serving advice

Serve the Judías pintas con arroz as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

Present the dish by placing a generous scoop of the red beans on a bed of fluffy rice. Garnish with a sprig of fresh parsley for an elegant touch. Serve in colorful ceramic bowls to showcase the vibrant colors of the dish.