Spanish Smoked Paprika has a unique flavour – think “more smoke” and “less paprika”. The VegHead has no recollection how, where, when, or even why a tin of this first came into the larder, but ever since it did it’s been in regular use. Get a tin. You cannot replicate the flavour by using standard paprika and just nipping outside for a quick puff. There are other brands than “La Chinata”, however this happens to be one that we used first and have continued using ever since. It is widely available both online and in most supermarkets, and wherever good smoked paprika is sold.
This pinto bean curry is flavoursome, but not too hot. If you wish to add heat, add 1/2 a teaspoon of your favourite dried chilli powder, or one chopped fresh chilli. Serve with a grain like quinoa, millet, couscous, or barley couscous, or even a side of wok seared spinach and ginger.
- 1 can of cooked pinto beans (yes – it was canned beans night in The VegHead’s larder)
- 1/2 a small celeriac, peeled and cubed
- 1 medium tomato, chopped
- a few slices of onion
- a clove of garlic, crushed
- 1 teaspoon of paprika
- 1 tablespoon of rose petals
- 1/2 a teaspoon of ground black pepper
- olive oil
- saute and onion and garlic
- add the celeriac, pepper and paprika. Cook over a low heat until celeriac is medium soft.
- Add the beans and tomato. Stir to ensure everything is evenly covered in spices
- Once the tomato has softened, add the rose petals and cook for a further 5 minutes on low