Cumin cannellini fasolia with cinnamon rice

Ingredients

For 1 serving

• Cooked cannellini beans200 g
• Basmati rice50 g
• Tomato passata150 g
• Onion40 g
• Garlic2 cloves
• Cumin1 teaspoon
• Coriander seeds0.5 teaspoon
• Cinnamon1 pinch
• Cilantro5 g
• Extra virgin olive oil10 g
• Saltto taste

Method

1. Rinse the basmati rice and cook it in plenty of boiling water with a pinch of cinnamon and salt for 12 minutes, until tender; drain and keep covered.
2. Meanwhile finely chop the onion and garlic, crush the coriander seeds in a mortar and rinse and drain the cannellini beans.
3. Heat the extra virgin olive oil in a saucepan over medium heat and fry the onion and garlic with the cumin and coriander seeds for 5 minutes, until the onion is soft and the spices are fragrant.
4. Add the tomato passata, cannellini, half a glass of water and salt and simmer over low heat for 15 minutes, stirring now and then, until the sauce is thick and the beans have taken on the flavour.
5. Serve the fasolia with the rice and finish with torn fresh coriander.