Creamy pinto beans Recipe

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This Creamy pinto beans Recipe is a creamy and easy recipe, which is made with pinto beans and crème fraîche. It’s an ideal side dish, ready in about 10 minutes.

Creamy pinto beans Ingredients

2 cloves of garlic
1 bunch of spring onions
olive oil
1 x 400g tin of pinto beans
100g crème fraîche
20g Parmesan or pecorino cheese
extra virgin olive oil

How To Make Creamy pinto beans

Sauté the aromatics: Peel the garlic and trim the spring onions. Finely slice both and place them in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Fry for 2 minutes until softened and fragrant.
Simmer the beans: Pour the entire can of pinto beans (juice and all) into the pan, followed by the crème fraîche. Stir to combine and let it simmer until the liquid reduces to a silky sauce consistency.
Finish with cheese: Season the beans to perfection with sea salt and black pepper. Finely grate the Parmesan or pecorino cheese directly into the pan and stir it through. Drizzle with a little extra virgin olive oil before serving, if desired.

Recipe Tips

How to get the perfect silky sauce: Don’t rush the simmer. Allowing the bean liquid and crème fraîche to gently bubble away is key to thickening the sauce to the right consistency. Stir occasionally to prevent sticking.
Can I make this dairy-free? Yes, for a dairy-free or vegan version, substitute the crème fraîche with a plant-based cream (like cashew or soy cream) and use a vegan Parmesan alternative.
What if I don’t have spring onions? A finely chopped shallot or a small amount of white onion can be used as a substitute, though it will slightly change the flavor profile.
How to add a little spice: For a bit of a kick, add a pinch of red pepper flakes along with the garlic and spring onions.

What To Serve With Creamy Pinto Beans

These beans are a fantastic and versatile side. The original recipe suggests serving them with:

Roast chicken
Piled into a steaming hot jacket potato
Steamed or baked fish fillets
Grilled steak or pork chops

How To Store Creamy Pinto Beans

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk if the sauce has thickened too much. Freeze: Freezing is not recommended as the crème fraîche sauce may split and become grainy when thawed.

Creamy Pinto Beans Nutrition Facts

(Approximate values for one serving)

Calories: 360 kcal
Protein: 12g
Carbohydrates: 28g
Fat: 22g
Fiber: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use dried pinto beans for this recipe?

es, but you must cook them first. Soak and cook about 150g of dried pinto beans according to package instructions. When adding them to the pan, be sure to include about 1/2 cup of their cooking liquid to replace the canned bean juice.

What’s the difference between Parmesan and Pecorino?

Parmesan (Parmigiano-Reggiano) is made from cow’s milk and has a nutty, subtle flavor. Pecorino is made from sheep’s milk and is tangier and saltier. Both work beautifully in this dish.

Why do you add the bean juice from the can?

The liquid in canned beans is starchy and helps to create a naturally thick and creamy sauce when simmered with the crème fraîche, eliminating the need for any other thickeners.

Try More Recipes:

Butter beans with a spicy zing Recipe
Broad Bean Meze Recipe
Broken Beans Recipe

Course: Side DishCuisine: EuropeanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

360

kcal

Tender pinto beans are simmered in a rich, silky sauce of crème fraîche and Parmesan for an incredibly quick and comforting side dish.

Ingredients

2 cloves of garlic, finely sliced
1 bunch of spring onions, finely sliced
1 tbsp olive oil
1 x 400g tin of pinto beans (with juice)
100g crème fraîche
20g Parmesan or pecorino cheese, grated
Extra virgin olive oil, for drizzling
Sea salt and black pepper

Directions

Sauté the sliced garlic and spring onions in olive oil for 2 minutes over medium heat.
Pour in the entire can of pinto beans (juice included) and the crème fraîche.
Simmer until the sauce becomes silky and has thickened slightly.
Season to taste with sea salt and black pepper.
Stir through the grated cheese until melted and combined.
Serve immediately, drizzled with a little extra virgin olive oil if you like.

Notes

Do not drain the beans; the starchy liquid from the can is essential for creating the creamy sauce.
For a richer flavor, allow the sauce to simmer for an extra minute or two to reduce further.
Ensure your pan is on medium, not high, heat to prevent the crème fraîche from splitting.
This dish thickens as it cools, so it’s best served immediately.