Rice with beans and onion is suitable for a tasty and hearty hot winter broth. It’s also suitable for both lunch and dinner. A recipe that can always be made as I believe that in many Italian homes there’s a habit of keeping a stock of beans at home. For this recipe, I used rather exquisite borlotti beans, but you can also use cannellini beans if those are the only ones available at home. This winter and non-winter first course with legumes is very nourishing and beneficial, a complete dish, in fact, in ancient times legumes were considered as the meat of the poor and were cooked very often.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 1 1/2 cups Rice (For soups)
- 14 oz Borlotti beans (One package)
- Onions (1)
- 4 tbsp Extra virgin olive oil
- Celery (1 stalk piece)
- Carrots (1)
- 2 tbsp Tomato sauce
- to taste Salt
- to taste Grana Padano (grated)
Preparation
Sauté the onions with finely chopped celery and carrot in extra virgin olive oil, add the rice and toast it.
Add the tomato sauce and 1 1/2 liters of water.
Salt and add the pre-cooked borlotti beans when the rice is almost cooked.
Stir occasionally and add water if necessary.
Cook the rice for about fifteen minutes from boiling and serve it in brothy plates.
Place grated Grana cheese at the center of the table for those who want it.
Rice with beans and onion is an economical recipe, a complete and nutritious dish, suitable for both lunch and dinner.
Rice with Beans and Onion
Prefer borlotti beans, although cannellini also give a fine taste.
Finally, cooking the rice is important to ensure the success of this first course. Do not overcook and still respect the cooking times. Therefore, do not take advantage especially in the evening to avoid colic problems.
Despite this, it will remain among my favorites.
COME ALSO AND HAVE A LOOK AT THE PINTEREST BOARD THE RECOVERING COOK
