When life gets busy, the last thing you want to do is put together a complex recipe with a long list of ingredients. Keep things simple yet delicious with our Not Quite Out Like a Lamb Yet Cozy Pinto Bean and Rice Stew, made with a classic base of ingredients that you can never go wrong with—pinto beans and rice.

Prep Time: 10 minutes

Cook Time: 35 minutes


• 2 Tbsp of extra virgin olive oil 

• 1 onion

• 4 cloves of garlic

• 2 celery sticks

• 2 carrots (peeled)

• 1 Tbsp of sherry vinegar

• 1 tsp of sweet smoked Spanish paprika 

• ½ tsp of ground cumin 

• 2⅔ cups of Randall Pinto Beans 

• 4¼ cups of chicken or vegetable broth 

• ½ cup of long-grain rice 

• 1 bay leaf

• A pinch of sea salt

• A dash of black pepper

• Fresh parsley


Chop the onion finely. Roughly chop the garlic and carrots. Slice the celery thinly. Pour the Randall Pinto Beans into a colander to drain.

Place a stock pot over medium heat and add the olive oil. After a few minutes, add the chopped vegetables and mix continuously. 

The vegetables should be lightly sauteed after 3 to 4 minutes. Add the sherry vinegar and sweet smoked Spanish paprika along with salt and pepper to taste and mix. 

Add the drained Randall Pinto Beans, saffron, bay leaf, and vegetable broth. Turn the heat to high and mix.

Once the mixture is boiling, add the rice. Mix one final time and then place the lid on the stock pot. Lower the heat to medium and simmer for 15 minutes (or until rice is completely cooked through). 

Transfer to a serving dish, garnish with fresh parsley, and serve with a toasted baguette. 

Recipe inspired by and picture courtesy of Spain on a Fork.


One 48 oz jar of Randall Pinto Beans can often make more than one recipe. Here are two additional recipes you could make with this same 48 oz jar of Randall Pinto Beans:

Pinto Bean Frittata

Randall Pinto Beans and Hot Dog Delight