Arroz y Alubiones Empedrao

Rice and Beans with Red Peppers

Preparation info

  • Difficulty

    Complex

  • Serves

    4 to 6

Appears in

Ingredients

  • 200 g (7 oz) dried white beans, large broad or butter beans, or the smaller cannellini, or haricot beans
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and chopped
  • 6 spring onions, trimmed and chopped
  • 2 dried red pimentos
  • 2 tomatoes, peeled, seeded and chopped
  • 300 g (10 oz) Calasparra rice
  • ½ teaspoon salt
  • good pinch of saffron
  • 2 tablespoons chopped parsley
  • water

Method

Soak the beans the night before, and the next day simmer until tender.

About 45 minutes before you want to serve the rice, heat the oil in a paella pan, and in it gently fry the onions, garlic and crushed pimentos for a few minutes. Remove, and put to one side.

Fry the tomatoes, and then add the rice, the rest of the ingredients, and 3 times as much water as rice, including the bean cooking liquid. Bring to the boil, add the beans, and cook for about 20 minutes. Serve immediately.

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