Rice beans (white beans with rice)

Stew of white beans (beans) with tomato sauce, garlic, onion and pepper, a touch of sweet pimenón with rice.

Ingredients

• 250 g. Beans (white beans)
• A handful of brown rice or white
• 1 clove garlic
• 1 small onion
• 1 tomato
• 1 piece of red pepper
• 1 green pepper
• Oregano
• 1 bay leaf
• Paprika
• 1 vegetable bouillon cube
• Extra virgin olive oil
• Salt

Preparation

Put the beans to soak the night before. If they are already cooked pot with water and salt, you only have to rinse a little.

Sauté in a pan with a little oil on this order garlic sheet, when browned chopped onions, chopped peppers and tomato.

All being well appetizer, remove from heat and take a teaspoon of paprika, and stir with a wooden spoon so that it does not burn and the whole dish with bitter taste. Add the beans, a pinch of oregano and bay leaf.


Cover with water content (no more than one finger above) and place over high heat until it boils. Add the vegetable broth 100%. Then lower the heat to medium and put a lid.

When mixture begins to thicken, then the rice is added, if soft. But if it is comprehensive, then I would have added from the beginning, because it takes almost 40 minutes to soften.

During cooking, if you need to correct water, you add cold water.

Serve this dish hot, with a good dipping bread crumb.

Comments Recipe

You can make this dish without the rice, but add this cereal to legumes is a very beneficial trick because amino acids complement each other very well, giving us a complete range of proteins.

If there are children and dislike find bits of vegetables in the stew, you can throw whole and at the end of cooking, remove them, pass them by making them blenders puree, and adding to the broth, which also will give it a thicker further rich.