Arroz y Alubiones Empedrao

Name: Arroz y Alubiones Empedrao (Rice and Beans with Red Peppers)
Cuisine: Spain
Ingredients: 3 tablespoons olive oil; 3 cloves garlic, peeled and chopped; 6 spring onions, trimmed and chopped; 2 dried red pimentos; 200 g (7 oz) dried white beans, large broad or butter beans, or the smaller cannellini, or haricot beans; 200 g (7 oz) dried white beans, large broad or butter beans, or the smaller cannellini, or haricot beans; 200 g (7 oz) dried white beans, large broad or butter beans, or the smaller cannellini, or haricot beans; 200 g (7 oz) dried white beans, large broad or butter beans, or the smaller cannellini, or haricot beans; 2 tablespoons chopped parsley; water; 2 tomatoes, peeled, seeded and chopped; 300 g (10 oz) Calasparra rice; ½ teaspoon salt; good pinch of saffron

Rice and Beans with Red Peppers

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

200 g (7 oz) dried white beans, large broad or butter beans, or the smaller cannellini, or haricot beans

Europe
Spain
Main course
Vegan
Gluten-free

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