Spanish Beans with Tomatoes & Rice

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Pour 2 cups (480 ml) water into a saucepan, add the saffron threads and a pinch of sea salt, and bring to a high heat.
2. Meanwhile, finely chop the onion and green bell pepper, roughly chop the garlic and the peeled carrot. Drain and rinse the butter beans. Rinse the rice in a fine sieve.
3. When the water boils, add the rice, stir, cover the pan and lower to a low-medium heat.
4. Heat the olive oil (2 tbsp / 30 ml) in a large frying pan over medium heat.
5. After a couple of minutes, add the chopped vegetables and stir constantly. After 3 to 4 minutes, add the sweet smoked paprika (1 tsp / 2.50 g), hot smoked paprika (1/2 tsp / 1.25 g) and ground cumin (1/2 tsp / 1.50 g) and stir quickly.
6. Add the tomato sauce (15 oz / 425 g), drained butter beans, a pinch of sea salt and a dash of black pepper. Stir gently, then lower to a low-medium heat and simmer.
7. Simmer the rice for 15 minutes, until all the water is absorbed, then remove from the heat.
8. Fluff the rice gently with a fork. Serve it on dishes, spoon the simmering beans beside it and garnish with chopped fresh parsley.

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