(This is a repost from 2007)
I ran into some friends (a married couple) one Friday this Lent and we started discussing what kinds of meatless meals we served in the family. Usually a Friday meant tuna fish, either tuna salad or tunafish casserole (with rice, not noodles). The husband is Italian, and his family grew up with beans and rice for Friday meals…but not the Louisiana Red Beans and Rice that I love to make, but an Italian version. I pestered for a recipe of sorts and made it this Good Friday.
Italian Rice and Beans
Marinara sauce (I followed Giada’s without the carrots
Cannellini Beans (canned is an option)
First you make the marinara sauce, let it simmer, then add cannellini or any other beans. If using canned, make sure you drain and rinse the beans well. Add some water or stock and let it simmer up to an hour. Season to taste as you go along. Don’t let it become too thick, add some liquid periodically.
Cook the rice separately (I use short grain), until it is about done, or al dente. Add the rice to the bean and tomato mixture. The rice will absorb the sauce so add near the end, close to serving.
This was so tasty. My only change would be to use dried beans instead of canned…or find another brand. The beans were a bit mealy, and I like them to be a bit firmer. But I know dried would require some extra steps and time.