Pinto Beans And Saffron Rice

Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Pinto Beans and Saffron Rice. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pinto Beans and Saffron Rice is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They're nice and they look wonderful. Pinto Beans and Saffron Rice is something which I have loved my entire life.

Many things affect the quality of taste from Pinto Beans and Saffron Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pinto Beans and Saffron Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pinto Beans and Saffron Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Pinto Beans and Saffron Rice using 16 ingredients and 8 steps. Here is how you cook that.

A certain amount of fat has to be in our diets daily. Transfat is not good but it's only produced when vegetable oils hardens it's called hydrogenation. Hydrogenated fats, or "trans fats," are often used to keep some foods fresh for a long time.

Trans fats are also used for cooking in some restaurants. They can raise LDL cholesterol levels in your blood. They can also lower your HDL (good) cholesterol levels.

Animal fats like drippings and lard doesn't this. They help absorb vitamins A, D, E, and K.


The fats your body gets from your food give your body essential fatty acids called linoleic and linolenic acid. They are called "essential" because your body cannot make them itself, or work without them. Your body needs them for brain development, controlling inflammation, and blood clotting. This information came from the U.S. National Library of Medicine.

This is why I try and use vegetable oil as little as possible. The only oils I like to really use is olive, coconut, peanut and lard. The price and affordability is the only reason I use vegetable oil. I absolutely will not use canola oil as it does indeed cause heart lesions over a period of years of use.

Ingredients and spices that need to be Prepare to make Pinto Beans and Saffron Rice:

1. Beans-------------------
2. 3 cups dried pinto beans
3. 1/2 stick butter
4. 1/3 cup lard
5. 1/2 cup sofrito
6. 1 large onion diced
7. 3 quarts water
8. Rice-------------------
9. 1-1/2 cup rice
10. 3 cups chicken broth
11. 1/2 teaspoon saffron threads
12. 1-1/2 teaspoon kosher salt
13. 1/2 cup water
14. 1 tablespoon butter
15. Optional----------------
16. To taste vinegar hot pepper sauce see my recipe

Steps to make to make Pinto Beans and Saffron Rice

1. Wash the beans remove all foreign objects such as stones, and bad beans.
2. Dice the onions.
3. Add the onion, beans, sofrito, water, and butter.
4. Let it heat 4 minutes and add the lard.
5. Cover and boil for 15 minutes stir, cover again, and reduce heat by half. Cook till beans are tender and then add salt.
6. Melt the butter add the rice. Stir well add the saffron, broth, and water.
7. Boil the rice stirring occasionally then when the liquids are absorbed cover and remove from heat don't disturb for 20 minutes.
8. Serve with the beans over the rice. Add the vinegar hot pepper sauce if you like. I hope you enjoy!!

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So that's going to wrap this up with this special food Easiest Way to Prepare Award-winning Pinto Beans and Saffron Rice. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!