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1. If using dried white beans, soak them overnight in cold water, then drain and simmer in fresh water for 60–75 minutes until just tender. Drain and set aside. (You can substitute two 400g cans of cannellini beans, drained and rinsed, to skip this step.)
1.5 cup Dried white beans (cannellini or navy)
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2. Dice the yellow onion finely and mince the garlic cloves. Heat olive oil in a wide, heavy-bottomed pan over medium heat. Add the onion and cook, stirring occasionally, for 7–8 minutes until softened and lightly golden.
4 clove Garlic cloves,
1 piece Yellow onion,
4 tbsp Extra virgin olive oil
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3. Add the minced garlic, smoked paprika, sweet paprika, ground cumin, dried oregano, and chilli flakes to the pan. Stir constantly for 60 seconds until fragrant, then add the tomato paste and cook for another 2 minutes, stirring, to caramelise it slightly.
2 tsp Smoked paprika,
1 tsp Sweet paprika,
2 tbsp Tomato paste,
4 clove Garlic cloves,
1 tsp Ground cumin,
0.5 tsp Dried oregano,
0.2 tsp Chilli flakes
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4. Pour in the vegetable broth and add the cooked (or canned) white beans. Season with salt and black pepper. Bring to a gentle simmer, then reduce heat to low and braise uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and clings to the beans. Taste and adjust seasoning.
1.5 cup Dried white beans (cannellini or navy),
3 cup Vegetable broth,
1.5 tsp Salt,
0.5 tsp Black pepper
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5. Rinse the rice under cold water until the water runs clear. Cook according to package directions (typically 1.5 cups rice to 2.25 cups water, brought to a boil then simmered covered for 15–18 minutes). Fluff with a fork and season lightly with salt.
1.5 cup Long-grain white rice,
1.5 tsp Salt
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6. Make the green chutney: combine fresh coriander, green chilli, garlic clove (for chutney), fresh ginger, lemon juice (for chutney), and a pinch of salt in a blender or small food processor. Blend until smooth, adding a splash of water (1–2 tbsp) to loosen if needed. Taste and adjust lemon and salt.
1.5 tsp Salt,
0.5 cup Fresh coriander (cilantro),
1 piece Green chilli,
1 clove Garlic clove (for chutney),
0.5 tsp Fresh ginger,
1 tbsp Lemon juice (for chutney)
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7. Halve the cherry tomatoes and dice the cucumber into 1cm pieces. Thinly slice the red onion. Combine in a bowl with the juice of both lemons, a drizzle of olive oil, fresh flat-leaf parsley, and a good pinch of salt and black pepper. Toss well and let stand for 5 minutes for the flavours to meld.
4 tbsp Extra virgin olive oil,
1.5 tsp Salt,
0.5 tsp Black pepper,
250 g Cherry tomatoes,
1 piece Cucumber,
0.5 piece Red onion,
2 piece Lemon,
0.2 cup Fresh flat-leaf parsley
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8. Divide the rice between four bowls as the base. Spoon a generous portion of the paprika-braised white beans over one side of the rice. Add a heap of cucumber-tomato-lemon salad on the other side. Crumble feta over the top, then scatter thinly sliced jalapeños. Drizzle with olive oil and a spoonful of green chutney. Serve immediately.
4 tbsp Extra virgin olive oil,
150 g Feta cheese,
2 piece Jalapeños
By mansi