Red Bean and Rice

Name: Red Bean and Rice
Total time: 85 min
Cuisine: Recipes from around the world
Ingredients: 220 g de Red Beans in sauce; 250 g de White hom mali rice; 1 whole carrot; 60 g de apio; 60 g of onion; 1 pinch of salt to taste; 1 pinch of black pepper to taste; 1 pinch of chopped fresh parsley; 1 splash de Único Olive Oil

Recipes from around the world

Rices

Launch

Easy

85'

A comforting, flavourful dish combining tender rice and red beans with fresh vegetables and a touch of parsley. Cooked in the beans' own broth and enhanced with a delicate sauté of carrots, celery, and onion, this recipe brings together delicious aromas and textures for a hearty, wholesome homemade meal.

Ingredients Preparation Share

Ingredients

220 g of Red Beans in sauce
250 g of White hom mali rice
1 whole carrot
60 g de apio
60 g of onion
1 pinch of salt to taste
1 pinch of black pepper to taste
1 pinch of chopped fresh parsley
1 splash of Único Olive Oil

Preparation

Soak the beans. Place the dried red beans in a bowl of cold water and soak for 8 hours or overnight. Drain and rinse thoroughly.
Cook the beans. Transfer them to a large pot, cover with plenty of fresh, unsalted cold water, and bring to a boil. Cook for approximately 1 hour, or until tender. Drain the beans, reserving the cooking liquid separately. Keep the broth warm.
Prepare the vegetables. Peel and finely dice the carrot. Wash and finely chop the celery and onion.
Sauté the vegetables. Heat a drizzle of extra virgin olive oil in a large saucepan. Add the carrot, celery, and onion, and cook over low heat for about 8 minutes, stirring frequently until softened.
Add the rice. Stir in the rice and cook for approximately 2 minutes, allowing it to absorb the flavours of the vegetables.
Cook the rice. Pour in approximately 800 ml of the warm bean broth and season with salt and black pepper. Bring to a boil, then simmer for around 15 minutes, or according to the rice package instructions. Stir occasionally.
Add the beans. During the final 3–4 minutes of cooking, add the cooked red beans and stir gently to combine.
Finish with parsley. Remove the saucepan from the heat, add the chopped parsley, and mix well. Taste and adjust the seasoning if needed.
Serve. Spoon the rice and beans into serving bowls. Finish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.