Spanish beans with tomatoes and rice
Spain on a Fork · ♥ 1.9K likes · 44.3K views · 7 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 480 ml water
- 0.17 g saffron threads
- sea salt
Add the water and saffron to a saucepan, season generously with sea salt and heat on high with a gentle mix.
Saffron water for the rice
- 1 whole onion
Finely chop the onion, roughly chop the garlic, finely chop the bell pepper and roughly chop the peeled carrot.
- 5 cloves garlic
- 1 whole green bell pepper
- 1 whole carrot
- 2 can butter beans
Drain the butter beans into a colander and rinse them under water.
- 190 g long grain rice
Rinse the rice in a fine sieve until the water runs clear, 1 to 2 minutes.
Once the water boils, add the rice, mix gently, lid on and lower to a low-medium heat.
After a couple of minutes add the chopped vegetables and stir continuously so they sauté evenly, 3 to 4 minutes, until lightly done.
- 30 ml extra virgin olive oil
- 2½ g sweet smoked Spanish paprika
- 1¼ g hot smoked Spanish paprika
- 1½ g ground cumin
Add the sweet and hot smoked paprika and the cumin and mix quickly so the spices coat the vegetables.
- 425 g tomato sauce
- sea salt
- black pepper
Add the tomato sauce and the drained butter beans, season with sea salt and black pepper and mix gently.
Off the heat, fluff the rice gently with a fork to separate the grains.
Fluffing the rice and plating