Rice and Beans

Name: Rice and Beans
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4
Ingredients: Dried red beans 1 ¼ cup; Ribe rice 1 ½ cup; Carrots to clean; Celery to clean 2.1 oz; Yellow onions 2.1 oz; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Parsley chopped to taste

Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 1 h 25 min
Serving: 4 persone
Cost: Very low
Note + the soaking time of the beans (at least 8 hours)

PRESENTATION

Rice and beans is a simple and nutritious main dish. The combination of ribe rice and red beans creates a balance of flavors, while the sautéed vegetable base adds depth to the dish, giving the rice a delicious aromatic nuance. But the secret of this recipe lies in the bean cooking broth, which the rice absorbs, making it rich in flavor. Finally, chopped parsley adds that touch of freshness that's missing. This dish lends itself to different interpretations: you can leave it more brothy for a soup-like consistency or opt for a drier and creamier version. Perfect for a family lunch to be served on colder days when you want something warm and comforting. An easy recipe, with few ingredients, but rich in substance!

If you are looking for other rice and legume recipes, here is a small selection:

Rice and legume soup
Legume and grain soup
Whole grain rice salad
Rice and chickpea soup
Spring rice salad
Novara-style paniscia

INGREDIENTS: Dried red beans 1 ¼ cup (220 g); Ribe rice 1 ½ cup (250 g); Carrots - to clean; Celery 2.1 oz (60 g) - to clean; Yellow onions 2.1 oz (60 g); Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Parsley to taste - chopped

Preparation

How to prepare Rice and Beans

To prepare rice and beans, first soak the beans in cold water for 8 hours, or preferably overnight 1. Rinse them and transfer them to a pot with plenty of cold unsalted water 2. Cook for 1 hour from boiling. Drain and set aside both the beans and their cooking broth separately 3. Keep the latter warm.

Clean and dice the carrot 4, celery 5, and onion 6.

In a pot, pour a drizzle of oil, add the vegetables 7, and stew over a low flame for about 8 minutes, stirring often 8. Add the rice and let it flavor for 2 minutes 9.

Add about 3 1/2 cups of the hot bean broth 10, season with salt and pepper 11. Once it returns to a boil, cook, stirring occasionally, according to the cooking time of the rice on the package, about 15 minutes. In the last 3-4 minutes before the end of cooking, add the beans 12 and mix well.

Once cooked, turn off the heat, add the chopped parsley 13, and stir. Taste and, if necessary, adjust the salt and pepper. Plate, complete with a drizzle of raw oil 14, and a sprinkle of chopped parsley 15. Your rice and beans are ready to be enjoyed!

Storage

Rice and beans can be stored in the refrigerator in a closed container for 2 days. You can freeze it, but when you want to serve it again, add some water when reheating, so it will be more brothy and similar to a soup. This way, the inevitably different texture of the rice will be less disappointing!

Advice

You can prepare this recipe with the beans you prefer, being careful to adjust the soaking and cooking times. For a livelier touch, add fresh chili in the sauté. If using pre-cooked beans, replace the bean broth with a simple vegetable broth.

For the translation of some texts, artificial intelligence tools may have been used.

Rice and Beans

PRESENTATION

How to prepare Rice and Beans

Storage

Advice

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