Pinto Beans require overnight soaking for this recipe!
Soak the beans: in a bowl, soak 1 cup of pinto beans in 4 cups of water for 6-8 hours or overnight. After soaking, rinse and drain, then place in a pot with plenty of fresh water. Bring to the boil, lower heat and simmer gently for 35 minutes or until the beans are cooked through. Drain and set aside.
Prepare the rice: whilst the pinto beans are cooking, start on the rice. In a large frypan, heat oil and gently sauté onion for 5-6 minutes until lightly golden. Add capsicum and fry for 2-3 minutes and then add garlic and fry another minute.
To the pan, add rice, water, stock, crushed tomatoes, turmeric, oregano, salt and pepper. Bring to the boil, then lower heat and gently simmer for 30 minutes, stirring occasionally so that the rice doesn’t stick to the bottom of the pan.
In another frypan, heat oil and gently panfry the chorizo for a few minutes, then add the prawns and cook until they have changed colour and lightly golden.
To the rice mixture, add cherry tomatoes, green beans, cooked pinto beans, chorizo and prawns. Stir and let simmer gently for another 6-7 minutes until the green beans are tender. Enjoy!