This easy and creamy vegetarian pinto beans recipe by Jamie Oliver is perfect for a quick, nutritious meal. With just a few simple ingredients like garlic, spring onions, and creamy crème fraîche, you can whip up a silky, flavorful dish that’s versatile enough to pair with roast chicken, jacket potatoes, or fish.
Ingredients Needed
- 2 cloves of garlic
- 1 bunch of spring onions
- Olive oil (for frying)
- 1 x 400g (14 oz) tin of pinto beans
- 100g (3.5 oz) crème fraîche
- 20g (0.7 oz) Parmesan or pecorino cheese
- Extra virgin olive oil (for drizzling)
How To Make Vegetarian Pinto Beans
- Prepare the garlic and spring onions: Peel the garlic and trim the spring onions. Finely slice both and place them in a non-stick frying pan over medium heat with 1 tablespoon of olive oil.
- Cook the beans: Fry for 2 minutes, then add the pinto beans (juice included) along with the crème fraîche. Simmer until the sauce becomes silky.
- Season and add cheese: Season with sea salt and black pepper, then grate and stir in the Parmesan or pecorino cheese.
- Drizzle with extra virgin olive oil: Drizzle with extra virgin olive oil if desired.
Recipe Tips
- Don’t drain the beans: Keep the juice from the pinto beans in the can. It helps create a creamy, silky sauce when mixed with crème fraîche.
- Grate the cheese finely: Grating the Parmesan or pecorino cheese finely helps it melt more easily into the sauce, making it smoother.
- Adjust seasoning to taste: Taste the sauce before serving and add more salt or pepper if needed. Pinto beans can be mild, so seasoning is key.
- Serve immediately: This dish tastes best when served hot. The sauce can thicken as it sits, so serve it straight from the pan for the creamiest texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pinto beans cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the pinto beans to cool to room temperature, then transfer them to an airtight container or freezer bag. Freeze for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the pinto beans in a pan over medium heat for about 5-7 minutes. Stir occasionally and add a splash of water or broth to loosen the sauce if needed.
Nutrition Facts
Serving Size: 1 cup (171g)
- Calories: 435
- Total Fat: 26g
- Saturated Fat: 13.9g
- Total Carbohydrate: 34.6g
- Dietary Fiber: 10.6g
- Sugars: 3.3g
- Protein: 17g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Spinach & Dill Soup
- Jamie Oliver Vegetarian Eggnog
- Jamie Oliver Vegetarian Ginger Shortbread
- Jamie Oliver Vegetarian Waffles
Jamie Oliver Vegetarian Pinto Beans
Description
This easy and creamy vegetarian pinto beans recipe by Jamie Oliver is perfect for a quick, nutritious meal. With just a few simple ingredients like garlic, spring onions, and creamy crème fraîche, you can whip up a silky, flavorful dish that’s versatile enough to pair with roast chicken, jacket potatoes, or fish.
Ingredients
Instructions
- Prepare the garlic and spring onions: Peel the garlic and trim the spring onions. Finely slice both and place them in a non-stick frying pan over medium heat with 1 tablespoon of olive oil.
- Cook the beans: Fry for 2 minutes, then add the pinto beans (juice included) along with the crème fraîche. Simmer until the sauce becomes silky.
- Season and add cheese: Season with sea salt and black pepper, then grate and stir in the Parmesan or pecorino cheese.
- Drizzle with extra virgin olive oil: Drizzle with extra virgin olive oil if desired.
Notes
- Don’t drain the beans: Keep the juice from the pinto beans in the can. It helps create a creamy, silky sauce when mixed with crème fraîche.
- Grate the cheese finely: Grating the Parmesan or pecorino cheese finely helps it melt more easily into the sauce, making it smoother.
- Adjust seasoning to taste: Taste the sauce before serving and add more salt or pepper if needed. Pinto beans can be mild, so seasoning is key.
- Serve immediately: This dish tastes best when served hot. The sauce can thicken as it sits, so serve it straight from the pan for the creamiest texture.
Jamie Oliver Vegetarian Pinto Beans