The rice with beans and onion is suitable for a tasty and caloric hot winter soup. It is also good for both lunch and dinner. A recipe that is always achievable as I believe that in many Italian homes there is the habit of keeping bean stocks. For this recipe, I used rather exquisite borlotti beans, but you can also use cannellini beans if that’s all you have at home. This winter and non-winter first course with legumes is very nutritious and beneficial, a complete dish. In fact, in ancient times, legumes were considered the meat of the poor and were often cooked.
- 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 can)
- Onions (1)
- 4 tablespoons Extra virgin olive oil
- Celery (1 stalk piece)
- Carrots (1)
- 2 tablespoons Tomato sauce
- as needed Salt
- as needed Grana Padano (grated)
Preparation
Brown the onions with finely chopped celery and carrot in the extra virgin olive oil, add the rice and toast it.
Add the tomato sauce and 6 1/3 cups of water.
Salt and add the pre-cooked borlotti beans when the rice is almost cooked.
Stir occasionally and add some water if necessary.
Cook the rice for about fifteen minutes from boiling and serve it in brothy dishes.
Put some grated Grana cheese in 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 beans also give a fine taste.
Finally, the cooking of the rice is important to ensure the success of this first course. Do not overcook and adhere to the cooking times. Therefore, do not overindulge especially in the evening to avoid problems with colic.
Despite this, it remains among my favorites.
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