Danie główne
Best Ever Beans 2.0 with Tomato Rice
11 godz.Porcje: 4Nutri-Score B€€
B
11 godz.
11 godz.Best Ever Beans 2.0 with Tomato Rice
czego potrzebujesz
Składniki
dried beans (soaked overnight in cold water)Spiżarnia225 g
white onion (half chopped, half reserved for the rice)Warzywa i owoce1 kawałek
celery stalks (chopped)Warzywa i owoce2 kawałki
carrots (chopped)Warzywa i owoce2 kawałki
garlic cloves (minced)Warzywa i owoce3 kawałki
olive oilSpiżarnia30 ml
butterNabiał15 g
salt (added at the very end)Przyprawy6 g
long grain white riceProdukty zbożowe185 g- canned diced tomatoesSpiżarnia60 g
- chicken bouillon cubeSpiżarnia1 kawałek
water (for cooking the rice, per package instructions)Inne500 ml
pico de gallo (for serving)Produkty świeże120 g
na porcję
Wartości odżywcze
305kcal
- Węglowodany
- 53 g
- Białko
- 11 g
- Tłuszcz
- 6 g
czego użyjesz
Przybory
Patelnia
Garnek
Rondel
krok po kroku
Przygotowanie
- Krok 1
Soak the beans
- Place the dried beans in a large pot and cover generously with cold water.
- Soak overnight at room temperature; do not drain, the beans will cook in the soaking water.
- Krok 2
Sauté the vegetables
- Heat the olive oil and butter in a pan.
- Sauté the chopped onion, celery and carrot for 10 minutes.
- Add the garlic for the last minute.
- Krok 3
Boil the beans
- Add the sautéed vegetables to the beans and their soaking water.
- Top up with about 5 cm (2 inches) more water.
- Bring to a high boil.
- Krok 4
Simmer the beans
- Reduce to a gentle simmer, lid off, for 1.5 hours.
- Add warm water whenever the water level drops.
- Salt only at the very end.
- Krok 5
Make the tomato rice
- In the same pan, sauté the reserved onion half.
- Add the rice and toast briefly.
- Add the tomatoes, bouillon cube and water per the rice package instructions.
- Bring to a boil, then simmer covered until the rice is done.
- Krok 6
Serve
- Spoon the beans and their broth over the tomato rice.
- Top with pico de gallo.
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