Summer fresh pinto beans Recipe

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2 votes | 5697 views

Flavorful fresh pinto beans with vegetables is a traditional summer dish from the Northwest Croatia. Can be eaten hot or cold (even better!).
Also, don't skip lovage: it gives a truly exceptional taste to the beans.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.01 view details


Make a mirepoix (soffritto or Holy trinity) from carrots, celery and parsley root, red horn pepper and chopped parsley leaves: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and parsley leaves and pulse once or twice.
Briefly sauté onion and garlic in olive oil over medium-high heat, add mirepoix, stir and simmer briefly.
Add fresh pinto beans, lovage and celery, water and salt; cover and cook on low heat for about 30 minutes or until the beans are soft.
Gradually add wine vinegar and sour cream, stirring constantly.
Sprinkle with fresh thyme leaves, add black pepper and serve with a slice of black or corn bread, warm or at room temperature.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 500g
Recipe makes 4 servings
Calories 673  
Calories from Fat 61 9%
Total Fat 6.87g 9%
Saturated Fat 1.6g 6%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 642mg 27%
Potassium 2604mg 74%
Total Carbs 114.95g 31%
Dietary Fiber 28.5g 95%
Sugars 5.87g 4%
Protein 38.39g 61%
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  • Julie Santa Cruz
    This dish is easy to make and every one can enjoy! This is one of my favorites!! You will enjoy it too!!
    I've cooked/tasted this recipe!

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