Calasparrarice and Beans with Red Peppers

Name: Calasparrarice and Beans with Red Peppers
Yield: serves 4 to 6
Ingredients: water; 1/10 g/50 filaments or 1 sachet powdered saffron; 2 tablespoons chopped parsley; ½ teaspoon salt; 1/10 g/50 filaments or 1 sachet powdered saffron; 2 tomatoes, peeled, seeded and chopped; 300 g/10 oz Calasparra rice; 200 g/7 oz dried large white beans, or butter beans, or the smaller cannellini, or haricot beans; 200 g/7 oz dried large white beans, or butter beans, or the smaller cannellini, or haricot beans; 200 g/7 oz dried large white beans, or butter beans, or the smaller cannellini, or haricot beans; 200 g/7 oz dried large white beans, or butter beans, or the smaller cannellini, or haricot beans; 3 tablespoons olive oil; 3 cloves garlic, chopped; 6 spring onions, trimmed and chopped; 2 dried red pimentos

Preparation info

serves
4 to 6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is an unusual rice dish I discovered when I visited Calasparra, near Murcia, where the very best Spanish rice is grown.

Ingredients

200 g/7 oz dried large white beans, or butter beans, or the smaller cannellini, or haricot beans

Main course
Gluten-free
Vegan

Method

Soak the beans overnight and simmer them until tender the following day, reserving the liquid in which they cook.

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

Fry the tomato, and then add the rice, the rest of the ingredients, and 3 tim