Pinto bean & rice soup

• Produce

  • 1 Garlic clove
  • 1 Onion
  • 360 g Pinto beans, dried
  • 1 Potato
  • 1 Red bell pepper
  • 5 Tomatoes, ripe

• Pasta & Grains

  • 150 g Rice

• Baking & Spices

  • 1 tbsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • 1 ½ Litre (3 pints or 4 ½ cups water

Found on tastymediterraneo.com

Description

Ingredients

• 360g (1⅔ cup) Dried pinto beans
• 2 Tablespoons extra virgin olive oil
• 1 Onion, peeled and finely chopped
• 1 Red bell pepper, cored and diced
• 1 Potato, peeled and diced
• 1 Garlic clove, peeled and thinly chopped
• 5 Ripe tomatoes, finely chopped
• 1 Tablespoon salt (or salt to taste)
• 1 ½ Litre (3 pints or 4 ½ cups) water
• 150g (3/4 cup) Rice (ideally brown rice)

Directions

• Soak the pinto beans in cold water for 10 hours (ideally leave them soaked overnight). Rinse them well and drain.
• Have the ingredients well washed and prepared as indicated in the ingredients description.
• Heat the olive oil in a large saucepan. Add the garlic and sauté for 1 minute until lightly golden. Add then the onion, the red pepper and a pinch of salt and sauté for 2 more minutes until only lightly golden. Add then the potato and sauté over medium heat for around 7 minutes.
• Reduce heat to low. Add the tomatoes, the drained pinto beans and stir. Cover with cold water and leave to cook, covered with a lid, at a medium-low heat for approximately 50 minutes or until the beans are almost done, stirring from time to time. Add a tablespoon salt (or salt to taste) and stir.
• Add the rice and cook until the rice is done, preferably al dente. Remove from the heat and serve hot.