CentMenu / Dinner · Lunch
Vegetarian charro-style beans
Smoked paprika replaces cured meat in this vegetarian take on charro beans.
Ingredients
4 servings · US + metric
- 2.12 lb (960 g) cooked white beans
- 9.88 oz (280 g) long-grain rice
- 3 tomatoes
- 1 onion
- 1 green bell pepper
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tsp (4 g) smoked paprika
- 1½ tsp (3 g) ground cumin
- ½ tsp (1 g) chili flakes
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Dice 1 green bell pepper and 3 tomatoes; add with 1¾ tsp (4 g) smoked paprika, 1½ tsp (3 g) ground cumin and ½ tsp (1 g) chili flakes and cook over medium heat for 7 minutes.
Drain and rinse 2.12 lb (960 g) cooked white beans; add with ½ tsp (3 g) salt and water to just cover and simmer over low heat for 15 minutes.
Meanwhile, cook 9.88 oz (280 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the smoky beans and broth over the rice.