Spanish Poor Man's Beans and Rice

Ingredients

• 1 liter Vegetable Broth (store‑bought or homemade; can substitute chicken broth or water with bouillon)
• 1 leaf Bay Leaf
• 45 ml Extra Virgin Olive Oil (Spanish extra virgin preferred for authentic flavor)
• 1 medium Onion (peeled and roughly chopped)
• 6 cloves Garlic (roughly chopped)
• 95 g Short Grain Rice (Spanish short‑grain or Arborio; rinsed briefly)
• 5 g Sweet Smoked Paprika (Spanish pimentón dulce ahumado)
• 120 g Tomato Sauce (freshly grated tomatoes or canned passata)
• to taste Sea Salt
• to taste Black Pepper (freshly cracked)
• 880 g Pinto Beans (drained and rinsed; two 15.5 oz cans)
• a few Guindilla Peppers (sliced for garnish; similar to pepperoncini)

Instructions

1. Heat the broth

   Pour 1 liter of vegetable broth into a saucepan, add the bay leaf, and bring to a gentle simmer over medium heat.

   Time: PT5M

   Temperature: medium

2. Sauté onion and garlic

   Heat the large fry pan over medium, add 45 ml olive oil, then add the chopped onion and garlic. Stir continuously for 3–4 minutes until the onion becomes slightly translucent.

   Time: PT4M

   Temperature: medium

3. Toast the rice

   Add the 95 g short‑grain rice to the pan and stir for about 2 minutes, allowing the grains to coat in oil and become lightly toasted.

   Time: PT2M

   Temperature: medium

4. Add smoked paprika

   Sprinkle 5 g sweet smoked paprika over the rice and stir quickly for 30 seconds so the spice releases its aroma without turning bitter.

   Time: PT1M

   Temperature: medium

5. Incorporate tomato sauce

   Pour in 120 g tomato sauce, season with sea salt and freshly cracked black pepper, and let the mixture simmer for about 5 minutes until it thickens.

   Time: PT5M

   Temperature: medium

6. Prepare the beans

   Drain two 15.5 oz cans of pinto beans into a colander, rinse under cold water, and set aside.

   Time: PT2M

7. Combine beans and broth

   Add the rinsed beans to the pan, then slowly pour the simmering broth (with bay leaf) into the mixture, stirring to combine.

   Time: PT2M

   Temperature: medium

8. Simmer until rice is cooked

   Reduce heat to medium‑low and let the whole pot simmer for 18 minutes, stirring every 2–3 minutes to release starch and create a creamy texture. Check that the rice is tender; add a splash of water or broth if it looks too dry.

   Time: PT18M

   Temperature: medium‑low

9. Finish and garnish

   Remove the pan from heat, discard the bay leaf, transfer the dish to a shallow serving bowl, and garnish with sliced guindilla peppers.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

65 g

Fat

10 g

Fiber

10 g