Pinto Beans Stew


Pinto Beans Stew, estofado de alubiasINGREDIENTS

  • 9 oz. Pinto beans, rinsed and drained.
  • 1 Onion, chopped.
  • 2 Cloves garlic, minced.
  • 1 Bay leaf.
  • 1 oz. Flour.
  • 1 Teaspoon red pepper powder.
  • 1 Tablespoon olive oil.
  • Salt.


Place the beans in your Magefesa pressure cooker and cover with water. Add the onion, garlic, bay leaf and a dash of olive oil. Bring to boil, reduce heat, cover with lid and simmer for 20 minutes. Remove from heat and set aside with the lid on. Mix the flour and red pepper powder in a hot oiled Magefesa skillet stirring constantly to prevent burning. Incorporate the flour to the beans, season with salt to taste and simmer until tender. Once the beans are cooked, remove bay leaf, let them sit with the lid on and serve.

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