Bean Rice

Ingredients

• 250 g dried black beans
• 2 onions
• 2 Garlic cloves
• 2 bell peppers (green and red)
• 1 tbsp Tomato Paste
• 1 tsp Dried oregano
• 2 tbsp plant oil
• 300 g long‑grain rice
• 1 bay leaf
• Salt
• Pepper
• parsley (for garnish)

Instructions

1. 1.

   Soak the beans overnight in water. The next day drain the water, cover the beans with plenty of water and bring to a boil. Cover and simmer for about 1 hour until cooked. Then drain, reserving the cooking liquid.

2. 2.

   Peel and finely dice the onions and garlic. Wash, halve, deseed and finely dice the bell peppers. In hot oil in a pot, sauté the onion, garlic, tomato paste and oregano until translucent. Deglaze with about 600 ml of bean broth. Rinse the rice and add it to the pot along with the beans and bay leaf. Season with salt and pepper and cook for about 20 minutes while stirring occasionally. Add more bean liquid if needed; at the end all liquid should be absorbed.

3. 3.

   Taste, garnish with parsley and serve.