A simple, tasty and hearty dish of red beans and white rice is well suited for both the usual everyday menu and Lent. Thanks to the nutrients and vitamins contained in beans, such a dish is very useful. It goes well with other products and is well suited for those who are on a diet and watching their figure.
Pick your recipe
You will need
- - 200 g of red dry beans;
- - 250 g of white steamed rice;
- - 50 g of bell pepper;
- - 50 g of carrots;
- - 50 g of onions;
- - 20 g of vegetable oil;
- - 4 pcs cloves of garlic;
- - 500 ml of vegetable broth;
- - fresh greens of cilantro or parsley;
- - salt to taste;
- - spices to taste.
Instruction manual
1
Sort dry beans if necessary, rinse well with warm water. Pour into a small saucepan, pour warm boiled water and cover. Let the beans stand for two to three hours. Drain the remaining water, rinse again. Pour a couple of glasses of water, lightly salt and cook until cooked.
2
Wash, peel and finely grate the carrots. Wash, peel and chop finely chopped. Mix carrots and peppers and let stand for ten minutes. Wash the onions and garlic, peel and chop finely in small pieces. In a well-heated frying pan in oil, fry the onion and garlic until golden brown, then add carrots and pepper to them and fry a little more.
3
Rinse well in cool water five to seven times. Discard the washed rice on a sieve, go to a colander, and allow it to dry well. Fry the rice in a hot pan until transparent with a little oil. Add vegetable stock to the rice a little. When the rice becomes soft, add beans and fried carrots with pepper to it. Slightly simmer over low heat. Then transfer to a baking sheet, add salt and seasonings if desired and bake in the oven for twenty minutes. Garnish a little with cilantro or parsley before serving.