Porotos con Riendas (Beans with Straps) Gluten-Free Version

Ingredients

• 1 cup Dried Pinto Beans
• 6 cups Vegetable Broth
• 1 medium Diced Onion
• 1 medium Diced Carrot
• 1 stalk Diced Celery
• about 113 g Rice Noodles
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the pinto beans in water overnight.
2. 2Drain the beans and place them in a large pot.
3. 3Add vegetable broth, diced onion, carrot, and celery.
4. 4Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until the beans are tender.
5. 5In a separate pan, sauté garlic in olive oil until fragrant.
6. 6Add the sautéed garlic, smoked paprika, and oregano to the bean pot.
7. 7Add rice noodles to the pot and cook until tender, about 5-7 minutes.
8. 8Season with salt and pepper to taste.

Substitutions

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