Brazilian recipe
Pinto Beans with Tomato
This pinto bean dish with tomato is a classic of Brazilian cuisine, bringing the flavor of homemade cooking with practicality and nutrition to your daily meals.
0.0 / 5 by 0 Reviews
Ingredients
1 cup pinto beans
2 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tablespoon olive oil (or vegetable oil)
1/2 onion
1 clove garlic
1 tomato
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
salt to taste
2 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tablespoon olive oil (or vegetable 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, water, bay leaf, olive oil, onion, garlic, tomato, paprika, cumin, and salt are standard pantry staples and readily available at any supermarket. For authentic Brazilian flavor, look for specific varieties of pinto beans in Latin or international food aisles of larger supermarkets, or at specialty Latin American grocery stores. While not strictly necessary, these stores may also carry a wider selection of spices.
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
- Once 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 using the coarse side of a grater and discard the peel 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
- Ladle two scoops of the cooked beans with 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 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 main difference in this pinto bean recipe is soaking the beans so they become very tender. The finishing touch with the tomato sauté is what transforms the broth, making it rich and irresistible.
Ratings and comments