Rice and beans

2012-11-09
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
Loading...

 
Want to prepare a family lunch? We suggest this typical Portuguese rice and beans recipe! It’s nutritious, tasty and ideal for winter days!

Units: Metric / (Units: US)

Ingredients

  • 300 grams / (10 1/2 ounces) red beans
  • 300 grams / (10 1/2 ounces) spare ribs cut into pieces
  • 250 grams / (8 3/4 ounces) rice
  • 75 grams / (2 2/3 ounces) Portuguese chorizo
  • 1 large onion
  • 3 cloves of garlic
  • 50 ml / (3 1/3 tablespoons) olive oil
  • Pepper (to taste)
  • 1 bay leaf
  • Salt (to taste)

    Directions

    Step 1


    1. Soak the beans overnight.

    Step 2


    1. In a pressure cooker with water, cook the beans together with the spare ribs for about 20 minutes. When everything is cooked, remove the beans and the spare ribs with a skimmer to a plate and reserve the cooking water.

    Step 3


    1. In a saucepan, put the olive oil, the chopped onion, the chopped garlics, bay leaf, the chorizo cut into round slices and the spare ribs. Season with some salt and pepper, stir and cook over low heat for 5 minutes, stirring occasionally.

    Step 4


    1. Add the beans and the rice seasoned with a little more salt. Stir, pour the cooking water (enough water to cover completely the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for about 10 minutes.

    Step 5


    1. Turn off the heat and serve.

Nutrition facts per serving (4 servings):

Calories: 891
 
Total Fat: 33.5 g(52%)
 
Saturated Fat: 9.5 g(47%)
 
Cholesterol: 94 mg(31%)
 
Sodium: 328 mg(14%)
 
Total Carbohydrate: 100.5 g(34%)
 
Protein: 46.5 g
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Leave a Reply

Your email address will not be published. Required fields are marked *