Rice and beans quick and easy recipe
Rise and beans: this dish reminds me of my childhood, my grandmother often prepared rice and beans. Tastes change over time, as a child I didn't particularly love them but with the phrase: "eat them, they're good!" the discussion ended there and you had to eat them! Today, however, I love them and knowing that they are good can only please me! At the bottom of the page I report the properties of the beans so you are convinced too! Try this dish .... it's delicious, quick and easy !!
Ingredients for 2 people
- 130 gr. of carnaroli rice
- 1 can of cannellini beans
- 6 cherry tomatoes
- extra virgin olive oil
- 1 clove of garlic
- sale and pepper
How to make rice and cannellini beans
To prepare this recipe I used beans in a jar (preferably a glass jar), obviously it would be better to use dried or fresh beans in order to avoid the preservatives contained in those in a jar, but you do not always have time to prepare them and those in a jar if rinsed well they are a valid alternative.Then rinse the beans well and drain them, in a pot pour 3 tablespoons of extra virgin olive oil, 1 clove of garlic, the 6 cherry tomatoes, washed and cut in half, the chopped parsley and the basil (I had them frozen),
cook the ingredients for a few seconds over medium heat, pour the beans and turn, let them flavor for a minute, at this point add 3 glasses of water, add salt and cover with the lid; cook for about ten minutes. Blend part of the beans in the pot with the hand blender
Meanwhile, in another pan, cook the rice for half the cooking time indicated on the package, drain the rice and pour it into the pot with the beans
cook together for the remaining rice cooking time, add a little water at a time if necessary. And here is your dish of rice and peppered beans ready and .... GOOD APPETITE!
WINE PAIRING: Controguerra Ciliegiolo Doc; Mamertino di Milazzo Rosso Doc.
For the wine pairing I consulted the site: www.bodegasdevino.org
Properties and beneficial effects of beans
Beans have an average of 300 kcal per 100 g of product, are rich in protein (24 mg), fiber (24 mg), potassium (1330 mg), phosphorus (370 mg), magnesium (154 mg) and iron (5 mg) ; they also contain calcium (127 mg), sodium (5 mg), zinc (3.4 mg) and B vitamins (B2, B3, B6). Like all legumes, they are a good source of vegetable protein. The proteins contained in legumes do not by themselves constitute a complete substitute for the proteins contained in meat (the so-called noble proteins), but they can increase their nutritional properties if associated, for example, with cereals.
Enjoy your meal!