Brazilian recipe
Pinto Beans with Tomato
This pinto bean dish with tomato is a Brazilian classic, bringing the flavor of homemade cooking with practicality and nutrition to your daily meals.
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Ingredients
salt to taste
1 tablespoon olive oil (or vegetable oil)
2 cups water (for soaking)
1 garlic clove
1 cup pinto beans
1/2 onion
1 teaspoon sweet paprika
3 cups water (for cooking)
1/2 teaspoon ground cumin
1 tomato
1 bay leaf
1 tablespoon olive oil (or vegetable oil)
2 cups water (for soaking)
1 garlic clove
1 cup pinto beans
1/2 onion
1 teaspoon sweet paprika
3 cups water (for cooking)
1/2 teaspoon ground cumin
1 tomato
1 bay leaf
Where to find ingredients
Pinto beans, bay leaves, olive oil, onions, garlic, tomatoes, paprika, cumin, and salt can be found in the dried goods, produce, and spice sections of most supermarkets.
Preparation method
- Rinse the beans in a sieve under running water
- Transfer beans to a bowl and cover with 2 cups of water
- Remove and discard any beans that float
- Cover the bowl and let soak for 12 hours
- Change the soaking water at least once to aid digestion and cooking
- Drain the beans and discard the soaking water before starting
- Place the beans in a pressure cooker with 3 cups of water and the bay leaf
- Close the cooker and place over high heat
- Once it starts to whistle, reduce heat to low and cook for 10 minutes
- While waiting, finely chop the onion and mince the garlic
- Grate the tomato using the coarse side of a grater and discard the skin scraps
- Turn off the heat and wait for the pressure to release completely before opening the cooker
- Heat the olive oil in a skillet over medium heat
- Sauté the chopped onion with a pinch of salt for 3 minutes until softened
- Add the minced garlic, cumin, and paprika and sauté for another minute
- Add the grated tomato and cook for 2 minutes
- Ladle two scoops of the cooked beans with their broth into the skillet
- Mash these beans with a spatula to create a thick base for the broth
- Pour the contents of the skillet into the pressure cooker with the rest of the beans
- Adjust salt to taste and mix well
- Cook uncovered over low heat for about 10 minutes
- Stir occasionally until the desired creamy consistency is reached
- Turn off the heat and serve immediately
Observations
The key to this pinto bean recipe is soaking the beans to make them extra tender. The finishing touch with the tomato sauté transforms the broth, making it thick and irresistible.
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