Today's recipe was requested by one of my lovely followers. She had had this dish as a child, but now that her mother and grandmother have passed away, she had no recipe. After tasting the rice at my house she was so excited and practically begged me for the recipe saying it transported her to the holidays spent in the Algarve as a child. Awwww...I know, I was so flattered. I gave her the recipe and since it may also transport you to your childhood, I thought I would share it with all of you.
Enjoy XOXOXO
Arroz de Feijão Encarnado com Tomate❦ Portuguese Red Kidney Beans and Tomato Rice
Serves 6
250 g. Long grain easy cook/par-boiled rice
80 g. about 1/3 cup Tomato passata or 1 tbsp. Tomato paste
600 ml. Water, vegetable, chicken, or beef stock (I use chicken stock)
60 ml. Extra virgin olive oil
1 can Red kidney beans, undrained (400 g.)
1 Onion, chopped
4 Garlic cloves, minced or sliced, up to you
2 Tomatoes, chopped
1 Bay leaf
1 tsp. Pimentón dulce, sweet paprika
1 tsp. Ground ginger
50 g. Chorizo, optional
2 tbsp. Red wine vinegar
1 bunch Corriander, chopped to finish, you can substitute fresh flat-leaf parsley if you prefer.
Salt to taste
1. In a large pot on medium heat add Extra virgin olive oil, onion, chouriço, bay leaf, and garlic. Sauté about 4 minutes. Add tomato passata, beans, ground ginger, paprika and, stock.
Increase heat and bring to a boil.
2. REDUCE HEAT (medium, medium-low) add rice and simmer
un-covered for 20 minutes. Stirring often. Add vinegar and stir.
Taste, adjust seasoning, discard bay leaf and add chopped coriander. Serve immediately.
