RISO E FAGIOLI

I had a nice meal from this book.

This is not something fancy, but I normally like to eat simple meals and the favorable asset is that it took me about 15 minutes (besides the time to cook the beans) to have a piping hot bowl waiting for me at the table.

I believe the recipes are called something like Carribean Beans and Spanish Rice. This is my barely adapted version:

This stuff is enough to feed three hungry people.

For the beans:

I presoaked ½ cup of beans the day before and cooked it under pressure for 15 minutes. Other option is a can.
One minced onion
Salt to taste
1 tbsp olive oil
½ tsp thyme
A few drops of Worcestershire sauce
Juice of one orange
Juice of one lemon

Cook the onion in a frying pan on medium with the oil, salt, thyme. When it begins to wilt, add the Worcestershire sauce and let it evaporate. Add the beans, juices and taste for salt and adjust if necessary. Let simmer on low for 10 minutes.

For the rice:

1 tbsp olive oil
A sprinkle of annatto
½ cup rice (I used Arborio)
1 cup hot water
Salt to taste
8 black olives
2 chopped fresh tomatoes


Turn the heating on high, put the oil and annatto in a frying pan and let it sizzle for a few seconds. Annatto is just for color, so you can use a pinch of turmeric or stay white. Add the rice, toast it for two minutes, then add the water and a pinch of salt. Turn on low and let the rice cook for 5 minutes. Add the tomatoes and olive, adjust the salt and cook for another 10 minutes or to taste.

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