Beans mullet with rice
Beans mullet with rice a hearty, luxuriant, tasty recipe, without a lot of calories and fat, mullet with beans and rice. If you prefer fasting - vegetarian, you can skip the bacon. From
4.5 stars rate, from 4 people

Preparation time: 20 minutes and the time for soaking | Cooking: 70 minutes | Total time: 1 hour 30 minutes and the time for soaking
Recipe for: 6 rich portions

Nutrition information per 1 portion
Calories: 334 Calories | Fat: 7 g.

Dried butter beans: 1 mug
Salt: 1 1/2 tablespoon, 1 teaspoon and further if necessary
Water: 4 mugs
Onion: 1 large
Green pepper: 1 great
Garlic: 1 head
Daphne: 2 leaves
Long Grain rice: 1 1/2 mug
Ελαιόλαδο : 2 tablespoons
Bacon: 6 slices
Ελαιόλαδο : 2 tablespoons
Grated cumin: 2 teaspoons
Oregano: 1 teaspoon
Vinegar: 2 tablespoons (red wine)

1. Clean the beans and rinse. Put them together with 1,5 spoonful of salt in bowl, together with 2 liters of water and leave overnight soak. Next drain and rinse well. Put them in a saucepan.
2. Wash the peppers and cut in half. Discard the seeds. Half put it in the pot with the beans and the other half to keep for later.
3. Peel the onion and cut in half (best not to cut the portion whose roots go, not to scatter in boiling). Put half the pot and the rest keep it for later.
4. Since garlic hold 5 cloves for later. The rest of the cut in the middle (without peel) and put it in the pot.
5. In the pot add also 4 cups water, 1 teaspoon salt, bay leaves, cover with lid and put to boil on high heat. Just boil, reduce heat and simmer until tender beans, 40 minutes (do not become completely because it will cook further with rice). Extinguish the fire, remove the pepper, laurel, garlic and onion, hold 2,5 cups of boiled water and drain.
6. Finely chop the onion very well, pepper and garlic kept. Finely chop and bacon. Rinse the rice with plenty of water and drain. Turn on the oven at 175 degrees.
7. In a pot coming in on the stove and in the oven (or pot if you do not have such a hull - will move later in hull) put the oil when warm, add bacon. Cook, stirring regularly, to remove the fat and brown well, about 4 - 5 minutes. add the chopped onion, pepper cumin, and oregano and continue cooking, until softened well, other 4 - 5 minutes. Finally add the garlic and cook for another minute.
8. Add the rice and stir well. Add the beans, liquid kept, 1/2 teaspoon salt and vinegar. Stir and allow to boil, close the lid and place the pot in the oven (if you did it in a saucepan, in the empty hull, close and put in the oven).
9. Bake in oven until softened rice and absorb liquid, about 30 minutes. Remove from the oven, remove the lid, stir with a fork and let fluffy 5 minutes uncovered stand. Serve hot. Fits with freshly cut lemon.

Prepared in 1 April 2015 by Luise