"Pinto beans are the perfect canvas for enhancing with aromatics, herbs, and spices, as well as meats and veggies. Slow-simmered until tender and flavorful, these simple legumes can be transformed into a hearty side dish that's ideal for serving with rice and cornbread. To cook pinto beans effectively (and safely - beans should never be consumed raw or undercooked), you'll leave them bubbling on the stovetop for somewhere between one"
"This bold, vibrant seasoning is one of the most popular options for adding rich, smoky flavor to pinto beans. You'll see smoked paprika popping up frequently in a whole host of Southern- and Mexican-inspired recipes, where it adds the most amazing depth to the broth. This spice pairs beautifully with other warming add-ins like cumin and chili powder, as well as herbs like oregano and bay leaves. There's also the option to go for regular paprika"
Pinto beans benefit from slow simmering until tender, typically one to three and a half hours depending on bean age and pre-soaking. Extended cooking allows the legumes to absorb aromatics, herbs, spices, meats, and vegetables, creating a hearty side suitable for rice and cornbread. Seasoning options include warming spices, bright zesty ingredients, tangy or sweet accents, and herbaceous additions to balance richness. Smoked paprika adds deep, smoky flavor and pairs well with cumin, chili powder, oregano, and bay leaf; regular or hot paprika offer milder or spicier alternatives. Saute aromatics like diced onion and minced garlic in oil before adding smoked paprika.
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