1 1/4 cup of fresh bean, drained (250g)
5 1/2 cups of water (1.3L)
1/2 cup of rice (100g)
5 cloves of garlic, mashed
1 small red bell pepper, chopped (100g)
1/4 cup of olive oil (60ml)
1/2 teaspoon of salt
1/2 cup of Minas cheese, cut into small cubes (65g)
1 1/4 cup of fresh bean, drained (250g)
5 1/2 cups of water (1.3L)
1/2 cup of rice (100g)
5 cloves of garlic, mashed
1 small red bell pepper, chopped (100g)
1/4 cup of olive oil (60ml)
1/2 teaspoon of salt
1/2 cup of Minas cheese, cut into small cubes (65g)
In a large pot, combine the beans and 4 cups of water (960ml) and cook over medium heat, stirring occasionally with a wooden spoon, until the beans are tender (about 40 minutes)
Add the rice, reduce the heat and cook, adding the remaining water, until the rice is tender (about 30 minutes). Reserve
In a small pot, over high heat, sauté the garlic and bell pepper in olive oil, stirring occasionally, until the garlic is golden brown (about 2 minutes)
Transfer to the bean pot, stir, and simmer over medium heat for about 5 minutes
Season with salt
Remove from heat, add the cheese, and mix
Serve immediately
340 calories per serving
