Greek cuisine · Dough, Pasta & Rice

Fasolorizo

White beans and rice braised tender in one pot with tomato, onion and plenty of olive oil.

Ingredients · for 4 servings

• 250 g white beans (dried)
• 200 g long-grain rice
• 2 onions
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 3 garlic cloves
• 100 ml olive oil
• 1 tsp dried oregano
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water, drain the next day and cook in fresh water for 45–55 min. until tender enough to mash easily; reserve the cooking water.
2. Finely dice the onions and slice the garlic, then sauté both in half the olive oil over medium heat for 6–8 min. until translucent.
3. Add the tomato paste and roast for 1 min. until it darkens, then stir in the chopped tomatoes and oregano and simmer uncovered for 10 min.
4. Add the drained beans and 700 ml of the cooking water, season with salt and pepper and let everything simmer gently for 10 min.
5. Sprinkle in the rice, stir once and cook covered over low heat for 18–20 min. until the rice is tender and the stew is thickly creamy; add more cooking water if needed.
6. Drizzle with the remaining olive oil and the chopped parsley and serve in deep bowls, best lukewarm.