Brazilian recipe
Pinto Beans with Tomato
This pinto bean with tomato is a Brazilian classic, bringing the flavor of home-style cooking with practicality and nutrition to your daily meals.
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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, bay leaf, olive oil, onion, garlic, tomato, paprika, cumin, and salt can be found in most supermarkets. Water is readily available from your tap.
Preparation method
- Wash the beans in a colander 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 lid 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 a grater and discard the peel scraps
- Turn off the heat and wait for the pressure to release completely before opening the pot
- 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
- Add two ladles of the cooked beans with broth to 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 remaining 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 difference in this bean recipe is soaking the beans to make them very tender. The final touch with the tomato sauté is what transforms the broth, making it thick and irresistible.
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