Brazilian recipe
Pinto Beans with Tomato
These pinto beans with tomato are a classic of Brazilian cuisine, bringing the flavor of homemade cooking with practicality and nutrition to your daily meals.
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Ingredients
1 cup (tea) pinto beans
2 cups (tea) water (for soaking)
3 cups (tea) water (for cooking)
1 bay leaf
1 tablespoon olive oil (or oil)
1/2 onion
1 clove garlic
1 tomato
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
salt to taste
2 cups (tea) water (for soaking)
3 cups (tea) water (for cooking)
1 bay leaf
1 tablespoon olive oil (or oil)
1/2 onion
1 clove garlic
1 tomato
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
salt to taste
Where to find ingredients
Pinto beans, bay leaves, onions, garlic, tomatoes, paprika, and cumin can be found in most supermarkets. Olive oil and salt are also widely available.
Preparation method
- Wash the beans in a sieve under running water
- Transfer 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 improve 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 bring to high heat
- As soon as it starts to whistle, lower the heat and cook for 10 minutes
- Chop the onion and garlic while waiting for the beans
- Grate the tomato on the coarse side of the 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 onion with a pinch of salt for 3 minutes until softened
- Add the garlic, cumin, and paprika and sauté for another 1 minute
- Add the grated tomato and cook for 2 minutes
- Place two ladles of the cooked beans with the broth in 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 and mix well
- Cook over low heat, uncovered, for about 10 minutes
- Stir occasionally until the desired creaminess is achieved
- Turn off the heat and serve immediately
Observations
The great differential of these beans is soaking the beans so they become very tender. The final touch with the tomato sauté is what transforms the broth, leaving it thick and irresistible.
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