Kuru fasulye: stewed white beans with rice pilaf

Ingredients

For 1 serving

• Cooked cannellini beans200 g
• White rice50 g
• Onion70 g
• Green bell peppers60 g
• Tomato paste20 g
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Extra virgin olive oil12 g
• Parsley5 g
• Saltto taste

In season: October – March

Method

1. Chop the onion, deseed the green peppers and dice them. Drain and rinse the cannellini beans.
2. Heat most of the extra virgin olive oil in a saucepan over medium heat and fry the onion and peppers for 5 minutes, until soft; add the tomato purée, paprika and chilli powder and stir for 1 minute.
3. Add the beans and a large glass of water, season with salt and simmer over low heat for 25 minutes, stirring now and then, until the sauce is thick and red.
4. Meanwhile rinse the rice until the water runs clear, toast it for 1 minute in a small pan with the remaining oil, add twice its volume of salted water, cover and cook over the lowest heat for 15 minutes, until the water is absorbed; rest covered for 5 minutes.
5. Fluff the pilaf and serve the beans over the rice with chopped parsley.