Judías Pintas con Arroz Recipe: Hearty Spanish Bean Stew 2026

There is nothing quite as comforting as a good spoonful of stew, and this Judías Pintas con Arroz is exactly that: a rich, warming Spanish bean stew that works just as well on a chilly winter day as it does any time of year. Creamy red beans simmer slowly with bay leaf until tender, then meet a fragrant sofrito of garlic, onion and green pepper, sweet smoked paprika and crushed tomato.

Adding rice to a legume dish is a tradition across many cultures, and for good reason: the nutritional profiles of beans and grains complement each other, creating a more complete meal. Here the rice turns the broth starchy and satisfying, while chorizo, morcilla and panceta add deep, savory flavor.

Those meats are entirely optional, so you can leave them out to lighten the dish, and serving them on the side keeps the stew suitable for everyone at the table. Either way, this is a generous one-pot main that feeds four and tastes even better after a short rest off the heat.

Ingredients for Judías Pintas con Arroz

Makes 4 generous servings

• 300 g dried red beans (judías pintas)
• 1 bay leaf
• 2 garlic cloves
• 1 onion
• ½ green bell pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sweet paprika
• 1 glass crushed tomato
• 1 chorizo
• 1 morcilla (Spanish blood sausage)
• 1 piece panceta (pork belly)
• Salt
• 100 g short-grain rice

How to Make Judías Pintas con Arroz Step by Step

1. Soak the beans overnight

The night before, put 300 g of dried red beans in a bowl and cover generously with water. Leave them to soak overnight so they soften and cook more evenly the next day.

2. Boil the beans with bay leaf

Drain the beans and place them in a pot. Cover with water by a couple of fingers, add 1 bay leaf and bring to a boil. Once it starts bubbling, lower the heat and let the beans cook gently at a slow simmer.

3. Chop the vegetables

While the beans cook, start the sofrito: finely chop 2 garlic cloves and 1 onion. Also dice ½ green bell pepper into small squares.

4. Sauté the vegetables until tender

Heat 2 tablespoons of extra virgin olive oil in a skillet. Add the chopped garlic and onion and sauté over medium heat for about 5 minutes, until they begin to take on color. Add the green pepper and keep cooking, stirring now and then, until tender.

5. Add paprika and tomato

Stir in 1 tablespoon of sweet paprika and mix well. Immediately afterward, pour in 1 glass of crushed tomato and let it cook for another 5 minutes, until it reduces slightly.

6. Add the sofrito to the beans

Open the pot of beans and stir in the sofrito. If needed, add a little more water. Cover and continue cooking until the beans are tender, about 1 hour and a half in total, depending on the quality of the legume and the hardness of the water.

7. Cook the chorizo, morcilla and panceta separately

Cook the meats separately: in a small saucepan with plenty of water, add 1 chorizo, 1 morcilla and 1 piece of panceta. Simmer gently until the meats are tender, about 20 minutes.

8. Add the rice and simmer 15 minutes

When the beans are nearly ready, add 100 g of short-grain rice to the pot, stir well and cook for 15 more minutes, checking that the stew doesn't become too dry, since you want it soupy enough to eat with a spoon. Keep in mind that the rice will absorb twice its volume in liquid, so you will very likely need to add a little more hot water. This is the moment to season the stew with salt.

9. Slice the meats

Drain the meats and cut them into pieces. You can add them to the stew at the last moment, to keep the morcilla from falling apart, or serve them on the side so each person can add as much as they like to their plate.

10. Let the stew rest

After the rice has cooked for 15 minutes, remove the pot from the heat and let it rest for a few minutes. This short rest lets the flavors settle and the broth thicken slightly.

11. Serve

Check that everything is well cooked and seasoned, then serve this delicious red bean and rice stew piping hot.

Tips for the Best Judías Pintas con Arroz

Make it your own

This recipe works beautifully with other beans, chickpeas or lentils too, just adjust the cooking times to suit each legume. The stew can be made with plain water, though it gains a lot of flavor if you use a good poultry, meat or vegetable stock.

Keep the meats optional

The compango, meaning the chorizo, morcilla and panceta, is optional and can be left out to reduce the cost and calories of the dish. You can also add it straight to the pot 5 minutes before the rice, but cooking it separately keeps the stew less greasy and lighter, and leaves the dish suitable for anyone who doesn't eat meat.

Watch the liquid and salt

Because the rice absorbs twice its volume in liquid, keep hot water on hand and add more as needed so the stew stays soupy enough to eat with a spoon. Taste and adjust the salt right after the rice goes in, since the meats and paprika will already have added plenty of flavor.

30 Favorite Recipes I Keep Coming Back To at Home

Maybe you're wired the same way I am: your kitchen rotation is a blend of cozy standbys, well-loved dishes from around the globe, and sweets that make a crowd happy.

Some nights I want something luxurious, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a deeply rich Chocolate Mousse Cake recipe. And on days when only fruit-forward comfort will do, this timeless French Tarte Tatin recipe is my reliable pick.

For quick morning meals and lighter plates, I regularly whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And whenever my pantry needs a gluten-free basic, this no-fuss Gluten-Free Rice Flour recipe does the trick.

On evenings built around tapas and Mediterranean tastes, I cycle through this punchy Basque Tuna with Tomato recipe, golden Patatas Bravas Air Fryer recipe, silky Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This elegant Italian Vitello Tonnato recipe also comes out whenever the occasion calls for a little extra polish.

For stick-to-your-ribs midday meals and comforting suppers, my go-tos are this warming Meatballs in Spanish Sauce recipe, time-honored Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and velvety Chicken Croquettes in Thermomix recipe. When I'm after something even more substantial, I turn to this oven-baked Greek Pastitsio Pie recipe, homey Potatoes and Squid Stew recipe, or the supremely cozy French Boeuf Bourguignon recipe.

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And when I'm hosting and mixing drinks to go with a full spread, dinner often gets paired with this cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this sweet Bleeding Spanish Sangria recipe. To bring it all together, I like setting out this zesty French Remoulade Sauce recipe alongside, or capping the meal with this dramatic Mediterranean Black Rice with Squid recipe.

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After countless rounds of testing and tweaking in my own kitchen, I've come to believe the finest dishes are built on straightforward steps, dependable methods, and serious flavor.

The recipes gathered here are the ones I genuinely cook on repeat—whether it's a fast solo meal or something festive for the people I love.

On the sweet side, the lush, velvety Orange Chocolate Mousse Recipe is my pick when I want a dessert that feels fancy yet comes together without fuss. Another treat I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the celebrated Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps a lot, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When light and easy is what I'm after, I lean on the timeless Italian Caprese Salad Recipe or a flawlessly done Simple Poached Egg Recipe. For more filling comfort fare, I frequently suggest the crowd-pleasing Meatball Sandwich Recipe, the luscious Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

Sharing dishes from across the globe is another joy of mine, among them the genuine Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is yet another category I turn to often, since it delivers speed without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and deeply comforting without any gluten.

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