Soak beans in abundant cold water overnight, but no longer than 12 hours
Drain beans, and in a large pot, bring beans to a boil and simmer until tender, 20-30 minutes
Drain cooked beans but reserve the cooking liquid!
Put reserved beans in a bowl for later.
Heat another large pot over medium and add olive oil. Cook bacon so it renders its smoky goodness.
Add onions and red pepper. Saute until onion is translucent. Add garlic. Cook another 2 minutes.
Add rice and toast it in fat and aromatics for a couple of minutes.
Drop in parsley, and add all reserved bean cooking water and enough additional water so rice is covered to the width of two fingers (about an inch)
Cover and bring to a boil. Boil for 10 minutes.
Reduce heat to low for 10 minutes. Do not lift lid.
Turn heat off and allow to steam for a further 10 minutes. Do not lift the lid.
Stir in beans and taste for seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 105 (33%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 9.6mg||3 %|
|Sodium 136.6mg||5 %|
|Potassium 230.7mg||6 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 43.5g|
|Protein 6.6g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 316
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.