Prep Time: 10 minutes
Cook Time: 1 hour
Soaking Dried Beans: 8 hours
Total Time: 9 hours, 10 minutes
Yield: 4-6 Servings
- 1 lb (1/2 kg) dry beans (pinto, black, red or pink)
- 2 large cloves garlic
- 1 bay (laurel) leaf
- 2-3 Tbsp olive oil
- 1 yellow onion
- 1 red bell pepper
- 1 Tbsp unbleached white flour
- 1 Tbsp sweet Spanish paprika
- Salt to taste
- 2 cups cooked white rice
Place beans in a large pot and cover with water. Allow beans to soak over night.
Drain water from the beans and pour fresh water in to pot. Make sure that there is about 1 inch of water on top of beans. Bring the water to a boil. Add the bay leaf. Reduce heat and simmer on medium.
Chop the onion and the red pepper. Cut the garlic cloves into quarters. Pour 2-3 tablespoons olive oil into a frying pan and heat on medium. When pan is hot, add the onion, pepper and garlic and brown for about 5 minutes.
Once the onion is browned, add the flour and mix. Add 2-3 tablespoons of broth from the bean pot to the frying pan and mix ingredients. To this “sauce,” add a tablespoon of paprika and mix thoroughly. Add to the pot of beans and stir.
While beans simmer, prepare white rice.
Continue to cook until beans are soft, but not mushy. Add salt to taste. Check the pot regularly. You may need to add water to the beans. Some prefer beans with broth more like soup, while others prefer thicker bean dishes.
Serve in bowls with long-grained white rice.
[blockquote shade=grur]Guide's Response to User Reviews
"Thanks for pointing out the missing ingredients. We updated the recipe to include them." - Lisa & Tony Sierra, Your Guides to Spanish Food