Looking to add a little old world flavor to your meals? Just as delicious as Italian food but lesser known to home cooks is Spanish cuisine. Like any country, regionality plays a large part in their cuisine. What you’d find in the Mediterranean coastal kitchens of Barcelona is totally different than what you’d find in the mountain towns of northern Spain. The food is full of vibrant colors from their use of spices like turmeric and saffron that turn the dishes red and orange. You’ll be surprised to see so many ingredients you are familiar with, just used in a different way.

One of the most popular Spanish dishes you can make at home is paella. Paella gets its name from the pan itself which is a large flat pan with shallow sides. It’s a nice pan to have, but not necessary if you have a large saute pan or an iron skillet which work just as well. No two paella recipes are alike but are all made with a combination of rice with vegetables and meat. In our version, we load it up with fresh green beans and halved cherry tomatoes while taking a few time-saving shortcuts with fully cooked Randall Pinto Beans and shrimp. It’s a one pot meal that is satisfying enough on its own or with a simple side salad.



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Pinto Bean and Shimp Paella

Pinto Bean and Shrimp Paella


  • 2 tbsp olive oil
  • ½ medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 bag of yellow rice
  • 2 ½ cups water
  • ¾ cup crushed tomatoes
  • 1 cup chicken broth
  • ¼ tsp turmeric
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ tsp Mexican oregano or dried oregano
  • 4 oz green beans, trimmed and cleaned
  • 15 cherry tomatoes, halved
  • 1 yellow pepper, diced
  • 2 cups Randall Pinto Beans, drained
  • ½ pound fully cooked shrimp, de-tailed
  • 2 tsp Sriracha or your favorite hot sauce


  1. In a cast iron skillet, dutch oven or heavy bottomed skillet, add olive oil and heat over medium.
  2. Add onions and saute until translucent. Add garlic cloves and cook for one minute.
  3. Add the rice, water, crushed tomatoes, chicken broth, turmeric, salt, black pepper and Mexican oregano and stir.
  4. Heat to boil, then turn down to low and simmer for 30 minutes, stirring occasionally.
  5. Add the green beans, cherry tomatoes, Randall Pinto Beans and shrimp. Stir and let simmer for  5-8 minutes or until the green beans are cooked through.
  6. Add the Sriracha and stir to combine before serving.


Ready to start planning your picnic? Just don’t forget the Randall Beans! Check your local grocery store or if you can’t find them you can always have these delicious beans in a jar shipped straight to you from our online store.