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Best Ever Beans 2.0 with Tomato Rice
11 hServes 4Nutri-Score B€€
B
11 h
11 hBest Ever Beans 2.0 with Tomato Rice
what you need
Ingredients
dried beans (soaked overnight in cold water)Pantry225 g
white onion (half chopped, half reserved for the rice)Produce1 piece
celery stalks (chopped)Produce2 pieces
carrots (chopped)Produce2 pieces
garlic cloves (minced)Produce3 pieces
olive oilPantry30 ml
butterDairy15 g
salt (added at the very end)Spices6 g
long grain white riceGrains185 g- canned diced tomatoesPantry60 g
- chicken bouillon cubePantry1 piece
water (for cooking the rice, per package instructions)Other500 ml
pico de gallo (for serving)Fresh120 g
per serving
Nutrition
305kcal
- Carbs
- 53 g
- Proteins
- 11 g
- Fat
- 6 g
what you’ll use
Tools
Frying pan
Stockpot
Saucepan
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Spoon the beans and their broth over the tomato rice.
- Top with pico de gallo.
most cooked first