Spanish Pinto Bean Stew | Potaje de Alubias Pintas

* recipe image may have been created by generative AI

Shopping Mode

Main
2 tbsp Extra Virgin Olive Oil
1 count Small Onion, roughly diced
1 count Green Bell Pepper, finely chopped
1 count Carrot, peeled and thinly sliced
4 count Garlic Cloves, roughly chopped
1 count Tomato, roughly chopped
1 count Medium-Sized Potato, cut into 1/4-inch (0.625 cm) thick pieces
200 g Dried Pinto Beans
2 cups Fresh Spinach, chopped

Seasoning
1 tsp Sweet Smoked Spanish Paprika
0.5 tsp Cumin Powder
1 pinch Sea Salt, to taste
1 dash Black Pepper, to taste

Liquid
3 cups Vegetable Broth

Heat a stock pot over medium heat and add the extra virgin olive oil.
While the oil heats, roughly dice the onion, finely chop the green bell pepper, thinly slice the peeled carrot, and roughly chop the garlic.
Add the chopped onions, green bell pepper, sliced carrot, and chopped garlic to the pot. Stir to coat the vegetables in olive oil and sauté for about 4 minutes until softened.
Meanwhile, roughly chop the tomato and cut the potato into 1/4-inch (0.625 cm) thick pieces.
Add the chopped tomato and potato pieces to the pot along with the sweet smoked Spanish paprika, ground cumin, sea salt, and black pepper. Stir well and cook for another 3 minutes.
Add the drained and rinsed canned pinto beans and vegetable broth. Stir well and increase the heat to high.
Once the broth comes to a boil, cover the stock pot with a lid and reduce the heat to low-medium.
Let simmer for 20 to 25 minutes until the potatoes are fully cooked through.
Remove the lid and add the chopped fresh spinach. Stir until the spinach is wilted.
Remove from heat, transfer to shallow bowls, and serve warm. Enjoy!

Tips:

5x this recipe yields about 10 large servings
You can use frozen whole leaf spinach instead of fresh spinach
Use a firm potato like a red or yukon gold that won't break down. We want separate potato chunks.