Rice and Beans, Veneto Style

Serves: 4
Total Calories: 527


2 cups (about) homemade Meat Broth or store-bought beef broth
3 tablespoons oils
1 small onion, finely chopped
1 medium carrot, finely chopped
1 rib celery (medium), finely chopped
1/2 cup finely chopped
2 cups cooked dried cranberry or pinto beans, or 1 (16-ounce) can beans with their liquid
1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
salt and freshly ground black pepper


1 Prepare the broth, if necessary. Then, in a wide heavy saucepan over medium heat, heat the oil with the onion, carrot, celery, and pancetta. Cook, stirring occasionally, until the vegetables are golden, about 20 minutes.

2 Add the beans and 1 cup cold water. Bring to a simmer and cook 20 minutes.

3 Set aside about one-third of the bean mixture. Puree the remainder in a food processor or food mill until smooth. Pour the bean puree and 1 cup of the broth into a large wide saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, for 5 minutes.

4 Add the rice to the pan, and salt and pepper to taste. Cook 20 minutes, stirring frequently so that the beans do not stick to the bottom of the pan. Add some of the remaining broth a little at a time, until the rice is tender yet still firm. Stir in the reserved bean mixture and turn off the heat.

5 Let rest 5 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 527
Calories from Fat: 143

This Rice and Beans, Veneto Style recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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