INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1 tsp sweet smoked Spanish paprika
1 tsp dried thyme
14.5 oz canned diced tomatoes
15.5 oz canned white beans
15.5 oz canned red kidney beans
15.5 oz canned pinto beans
2 1/2 cups vegetable broth
1 cup long grain rice
handful fresh parsley
pinch sea salt
dash black pepper
INSTRUCTIONS
Add 2 cups (475 ml) cold water into a sauce pan, season generously with sea salt and heat with a high heat
Meanwhile, add 1 cup long grain rice into a sieve and rinse under cold running water, until the water runs clear underneath, roughly chop the onion, carrot & garlic and thinly slice the celery stick
Once the water comes to a boil, add in the rice, give it a quick mix, place a lid on the pan and lower to a low heat
At the same time, heat a stock pot with a medium heat and add in a generous 2 tbsp extra virgin olive oil
After 1 minute add in the chopped vegetables, mix with the olive oil, after 3 minutes and the veggies are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1 tsp dried thyme, quickly mix together, then add in the canned diced tomatoes and season with sea salt & black pepper, mix together and simmer
Meanwhile, add the canned beans into a colander and rinse under cold water
Once the juices from the canned diced tomatoes have thickened up, about 3 minutes, add in the drained beans and 2 1/2 cups of vegetable broth, raise the heat to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low heat
After simmering the rice for 15 minutes (check package instructions on the rice you are using) and all the water has been absorbed by the rice, remove the sauce pan from the heat, using a fork gently fluff the rice and then set aside
After simmering the bean stew for 18 to 20 minutes and the stew has thickened, remove from heat
Transfer some of the bean stew into a shallow bowl, add some of the rice over the stew and sprinkle with freshly chopped parsley
Add sausage
Serves 2-4
