Steps for Basmati Rice with Red Beans

• This recipe can also be considered a one-pot meal, complete and very tasty, combining the lightness of long-grain rice with the creaminess of the puree and the bold character of red beans.

  Rice washing: rinse the basmati rice thoroughly under cold running water until the water runs clear.

  This step is essential to remove excess starch and to obtain well-separated grains.

  

• Aromatic sauté: in a large pan, heat the extra virgin olive oil and sauté the finely chopped onion with the whole garlic clove (which you can remove later).

• Tomato base: add the smoked paprika to the hot oil to release its aroma, then pour in the tomato puree. Let the sauce thicken over high heat for 2-3 minutes so that the flavors concentrate.

• Toasting and unification: add the rice and the red beans (well rinsed) to the tomato base. Mix well for a minute, ensuring each grain is coated with the sauce.

• Absorption cooking: pour in the hot broth (or water) and season with salt. Bring to a boil, cover with a tight-fitting lid, and lower the heat to the minimum. Cook for 10-12 minutes without lifting the lid.

• Rest and serve: once all the liquid is absorbed, turn off the heat and let the rice rest, covered, for 5 minutes. Finally, fluff gently with a fork and serve with a drizzle of raw olive oil and a pinch of pepper.

•