San Fernando Beans
Packed with rich, smoky flavors and a hearty texture, San Fernando Beans bring a taste of comfort and tradition to your table. This one-pot wonder features tender pinto beans simmered with aromatic spices like smoked paprika, cumin, and oregano, enhanced with the brightness of cilantro and a splash of lime juice. Slow-cooked with diced tomatoes and your choice of chicken or vegetable stock, it creates a flavorful, thick sauce that pairs perfectly with fluffy white rice or stands alone as a satisfying meal. Ideal for weeknight dinners or meal prep, this recipe is a wholesome, high-protein addition to your repertoire, customizable for vegetarians and bursting with vibrant, earthy taste sensations.
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Recipe Information
Ingredients
- 2 cups Pinto beans
- 6 cups Water
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 whole Bay leaf
- 1 cup Canned diced tomatoes
- 2 cups Chicken stock (or vegetable stock for vegetarian)
- 2 tablespoons Chopped cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 cups Cooked white rice (optional, for serving)
Instructions
Rinse the pinto beans under cold water to remove any dirt or debris, and set them aside.
In a large pot, heat olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until they become soft and translucent.
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Stir in the smoked paprika, ground cumin, and oregano, allowing the spices to toast for 30 seconds to release their flavors.
Add the rinsed pinto beans, water, and the bay leaf to the pot. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer the beans for about 60-75 minutes, stirring occasionally, until the beans are tender. Add more water if needed to keep the beans submerged.
When the beans are tender, stir in the canned diced tomatoes, chicken or vegetable stock, salt, and black pepper. Let the mixture simmer uncovered for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Remove the bay leaf from the pot. Stir in the chopped cilantro and lime juice, and adjust seasoning with additional salt and pepper, if needed.
Serve the San Fernando Beans hot as a standalone dish or ladled over cooked white rice. Garnish with additional cilantro or a lime wedge, if desired.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5257 mg | 229% | |
| Total Carbohydrate | 240.3 g | 87% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 15.0 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2602 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
