CookEat Recipe
Rice and Cannellini Beans with Potato
Rice and cannellini beans are folded through tender potato, artichoke and onion cooked with sherry, garlic and capers.
Method
Steps
Step 1
Use dry white rice; weigh it before cooking and cook in 1000 ml boiling water for its package time; reserve 200 ml and drain.
Step 2
Use 80 g cooked, drained cannellini beans and 250 g trimmed raw artichoke hearts, tough leaves and hairy chokes removed, thinly sliced. Scrub potato and dice into 1 cm cubes; chop onion and garlic and drain capers. Weigh sherry.
Step 3
Heat olive oil in a large lidded pan over medium heat. Cook onion, potato and artichoke for 5 minutes.
Step 4
Add garlic for 30 seconds, then sherry and reserved water.
Step 5
Cover and simmer for 20–25 minutes until potato and artichoke are tender.
Step 6
Add rice, beans and capers and heat for 5 minutes. Rest off heat for 5 minutes and serve.
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Cooked 3 times