1 1/4 cup of white beans
4 cups of water
2 tablespoons of olive oil
1 medium onion
2 tomatoes
1 green bell pepper
1 red bell pepper
1 clove of garlic, grated
1 large carrot, peeled and cut into small cubes
2 sprigs of fresh parsley
1 tablespoon of salt
1 cup of brown rice
1 tablespoon of capers
1/2 teaspoon of paprika
1 1/4 cup of white beans
4 cups of water
2 tablespoons of olive oil
1 medium onion
2 tomatoes
1 green bell pepper
1 red bell pepper
1 clove of garlic, grated
1 large carrot, peeled and cut into small cubes
2 sprigs of fresh parsley
1 tablespoon of salt
1 cup of brown rice
1 tablespoon of capers
1/2 teaspoon of paprika
Place the white beans in a large pot
Add the water and let it cook for 1 minute
Remove from heat, cover, and let it rest for 1 hour
Bring to a low simmer and let it cook until almost tender (1 hour)
While this is cooking, heat the olive oil in another pan and sauté the onion, tomato, bell peppers, and garlic until they're well chopped
Check if the white bean liquid has reduced to about 3 cups
If not, add a bit more water
Add the cooked vegetables and remaining ingredients to the white beans
Cover and let it cook over low heat until the rice is tender (1 hour)
Remove from heat and let it rest, covered, until serving time
Serves 6.
