White bean and rice stew without meat (100% vegan) + DRAW

Very good to everyone! Today I arrive with the classic hot Autumn dish that can never be missed: a stew of white beans with rice. Although I hated them as a child, ever since I prepared them in vegan version I love taking advantage of the cold of autumn winter to make warm and comforting spoon dishes.

Before starting with the explanation of the recipe, I want to tell you that thanks to the online store CONASI – a store of electrical appliances, household items and kitchen utensils –, I can also give you away the vitroceramic glass pot of 1, 6L that they have for sale on their website and with which you will see that I have made the recipe. Starting at 8:00 p.m. you can participate in the draw that we are doing on Instagram by clicking here.
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200 g white beans
1/2 cup long rice
1 potato
1 onion
1 carrot
1 red pepper
3 garlic cloves
1 liter of vegetable stock (or 1 liter of water + vegetable stock cube)
Two bay leaves
Olive oil< br> Salt

Step by step

  1. The first thing we have to do is soak the vegetables for between 8 and 12 hours, that is, the night before. Simply put them in a container and cover them with plenty of water.
  2. The next morning, we change the water and continue soaking for 8-12 hours.
  3. To start, we peel and slice the 3 garlic cloves.
  4. Put them in the pot with hot olive oil, and brown them.
  5. When they are toasted, add the chopped onion. Sauté it for 5 minutes and then add the red pepper cut into medium-sized pieces.
  6. Continue sautéing for 5 more minutes and add the sliced carrot and the large diced potato.
    We sauté the vegetables that will be the base of the pottage of vegan beans

    We sauté the vegetables that will be the base of the vegan bean stew

  7. Let sauté for 5 more minutes, with a splash of olive oil, oiling the pot again, if necessary.
  8. Let’s go to start cooking. Add the 2 bay leaves, the white beans without the soaking water and stir.
  9. Cover everything with plenty of broth (or plenty of water + vegetable stock cube) and add a pinch of salt and two dashes of saffron.
  10. Let cook for 1 hour, gently boiling, with the heat at a minimum, until the beans are tender. It may take longer, depending on the type of legume.
    Add the beans and cook for 1 hour

    Add the beans and cook for 1 hour

  11. When the beans are tender, add 1/2 cup of long-grain rice. Stir and let cook over low heat.
  12. With the rice already tender, turn off the heat and serve hot.
    Add the rice and cook until tender

    Add the rice and cook until tender

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