| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 3/4 pounds fresh white beans
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 small stick celery, chopped
- 1 bunch parsley, leaves removed and chopped
- 1 bunch basil, leaves removed and chopped
- 1 small hot chili
- 3 tablespoons extra-virgin olive oil
- 2 ounces bacon, finely diced
- 1 pound ripe tomatoes, seeded and diced
- Salt
- Pepper
- 16 ounces rice, cooked
Instructions
- Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
- Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 846 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 147 g |
| Dietary Fiber | 22 g |
| Sugar | 6 g |
| Protein | 39 g |
| Cholesterol | 6 mg |
| Sodium | 826 mg |
Reviews
This looks fantastic!!