Pinto Beans

Name: Pinto Beans
Prep time: 5
Cook time: 45

5 out of 5 stars (based on 16 reviews)

5 min prep

45 min total

6 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This is an easy vegan version of the pinto or “colorada” beans that accompany many Dominican meals. It uses a little smoked paprika to give the pinto beans a rich, almost meaty taste. Although usually...

2 tablespoons olive oil
½ teaspoon whole cumin seeds
1 medium onion, diced
1 large carrot, finely diced
1 celery stalk, finely diced
2 teaspoons chopped fresh oregano
¾ teaspoon smoked paprika, or to taste
4 cups cooked pinto beans, or 2 (14 ounce) cans drained and rinsed (see Chef Tips)
Water or stock, as needed
Sea salt, to taste

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

285 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

45 g

Sugar

3 g

Fiber

11 g

Protein

15 g

Sodium

252 mg

Directions

Heat the oil in a Dutch oven, or heavy-bottomed pot, over a medium-high heat. Add cumin and let it sizzle for 30 seconds. Add the onion, carrot, celery and oregano. Sprinkle with salt and cook for 2 minutes. Partially cover and turn the heat down to medium-low and sweat for 10 minutes or until they are tender and beginning to caramelize.
Add the smoked paprika and cook for 1 minute, stirring to mix.
Add the cooked beans and their liquid, or if using canned, add just enough water to cover. Bring to a boil then reduce to a low simmer and cook, covered for about 30 minutes. Add a little water if the beans look too dry, taste for salt. Serve with Basic Brown Rice or in a burrito.

Chef Tips

Always drain and rinse canned beans before using to get rid of the excess salt.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pinto Beans