Rice & Beans

By GialloZafferano · 120 min

Ingredients

Instructions

1. Soak the dried red beans in cold water for 8 hours, or preferably overnight.
2. Rinse the beans and put them in a pot with plenty of cold unsalted water.
3. Cook for 1 hour from boiling.
4. Drain the beans and set them aside, keeping the cooking broth separately and warm.
5. Clean and dice the carrot, celery and onion.
6. Heat a drizzle of oil in a pot, add the vegetables and stew over low heat for about 8 minutes, stirring often.
7. Add the rice and toast it for 2 minutes.
8. Add about 3 1/2 cups of the hot bean broth and season with salt and pepper.
9. Once it returns to a boil, cook, stirring now and then, for the rice's package cooking time, about 15 minutes. In the last 3 to 4 minutes, add the beans and mix well.
10. Turn off the heat, stir in the chopped parsley, and taste; adjust the salt and pepper if needed.
11. Serve with a drizzle of raw olive oil and a sprinkle of chopped parsley.

Summarized from GialloZafferano's video. Watch it for the details.

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