From the Levante
Region (near Valencia)
Serves 4 Vegetarian
Hot Main Course Spain Europe Vegan Gluten Wheat Dairy Free Eggless
Black Beans, soaked in water overnight
2 tbsp Olive Oil
2 Garlic Cloves,
1-2 bay leaves
1 small Onion,
1. Drain the beans
and place in a large saucepan with plenty of cold water, a tablespoon of oil and
the bay leaves. Bring to the boil then continue to cook for 2 hours or until
tender. Drain, reserving the liquid and remove the bay leaves.
2. Heat 2
tablespoons of oil in a large saucepan add the onion and garlic and sauté for 2
minutes. Add the beans and enough of the bean cooking liquor to just cover,
bring to the boil then reduce the heat and simmer while you cook the rice.
place the rice in a saucepan and cover with water. Bring to the boil then reduce
the heat and simmer for 20 minutes or until tender.
4. To serve - Once
the rice is cooked, drain well then make mounds of rice, using a small cup, then
turn out onto a warm serving dish. Pour the bean stew around the mounds and