How to make pilaf with beans. Recipe: Bean Pilaf - Vegetarian Recipe

I have been using this recipe for a long time. I like pilaf with beans for several reasons. Firstly, it is vegetarian, and secondly, it is delicious and nutritious. It is important to use good products- boiling beans and high-quality rice - then everything will work out.

Wash white beans, add 3 glasses of water and boil over low heat until soft.

Rinse rice (I like round). In Asian cuisine, rice is usually soaked before cooking. Sometimes I do it.

Chop the onion, grate the carrots on a coarse grater.

Add 2-3 tablespoons of butter and prepared vegetables to the finished beans.

Cook everything for a couple of minutes and add rice.

Pour hot water over the rice so that it is at least 3 centimeters covered. Salt and pepper the water. Most often I use Adyghe salt and ground black pepper.

Cover the pan with a lid and bring the pilaf until tender over low heat. That is, the water should be absorbed into the rice.

Stir the finished pilaf, cover again and wrap the pan with a towel for 15-30 minutes.

Pilaf with beans is ready. Serve with herbs, salads.

This pilaf goes very well with sauces like ketchup.

I do not recommend using ready-made (canned) beans for this dish, they do not add richness to pilaf. I also do not advise using colored beans, they stain the rice. But there is always a variant of red pilaf: red rice + red beans.

Cooking time: PT01H30M 1 h. 30 min.

Bean pilaf recipe with step by step cooking.

• Type of dish: Hot dishes, Pilaf
• Complexity of the recipe: Simple recipe
• National cuisine: home kitchen
• Features: Recipe for Vegetarian Diet
• Occasion: For lunch

• Prep time: 9 minutes
• Cooking time: 4 h
• Servings: 6 servings
• Calorie count: 55 kilocalories

Excellent lean or vegetarian option pilaf, in which we will not use any meat at all, but we will add the usual white beans- both tasty and healthy, and also incredibly satisfying.
If you have not yet figured out how to diversify your daily menu, then I suggest for your consideration a very interesting recipe cooking pilaf with beans - no meat and excess fat, and beans will perfectly replenish the required supply of proteins. Therefore, the dish turns out to be very satisfying, but at the same time it does not harm our body with cholesterol. In my opinion, such pilaf is a good option for those who monitor their figure and health, and everyone else, from time to time, it would not hurt to add such a dish to their diet. And it's very simple to prepare it, the only thing we need to do is to soak the beans in advance, because the canned taste is not the same, otherwise everything is easy and fast. So let's get down to business and arrange a useful and delicious dinner for the whole family, and my recipe for pilaf with beans with a photo will help you with this.
Servings: 6-8

Ingredients for 6 servings

• Rice - 2 Glasses
• White beans - 0.5 cups
• Carrots - 1 Piece
• Onion - 1 Piece
• Vegetable oil - 2-3 Art. spoons
• Salt - To taste
• Ground black pepper - To taste
• Spices - To taste

Step cooking recipe

1. So, as I already said, it is better to pre-soak the beans for several hours. But this time I didn't have time for that, so I had to cook like that. Put the beans in a saucepan and boil until cooked.
2. Three carrots on a coarse grater, and chop the onion finely. When the beans are ready, add chopped vegetables and 2-3 tablespoons of vegetable oil to it.
3. Cook vegetables with beans for 2-3 minutes, then add pre-washed rice.
4. Pour in water so that the liquid is 3 centimeters higher than the rice. Salt, pepper and season with spices.
5. Cover the pan with a lid and cook pilaf over low heat until the rice is cooked and the water evaporates. Then mix the contents of the pan, cover it with a lid and wrap it in a towel for 15-30 minutes. Now our pilaf is ready, and you can eat it. Enjoy your meal!

LOBIA-CHILO PLOV (Pilaf with Beans)
Pilaf is specialty of the house Azerbaijani cuisine, which is necessarily served at all celebrations and events. Preparation Azerbaijani pilaf happens strictly according to certain rules, and requires some skills and experience. Since rice is the basis of pilaf, the taste of the whole dish depends on the quality of its preparation. Rice for pilaf is used only long white, of the highest quality, from the Basmati varieties, it is also called Khan rice. When cooked, the grains increase two and a half times, and the taste and aroma are unmatched. The main method of cooking pilaf is to boil rice until half cooked, and then steam it until cooked. The most beloved part of Azerbaijani pilaf is Gazmah, a crispy crust that is fried on the bottom of a gazan under pilaf and prevents the rice from burning.
V Azerbaijani cuisine several dozen pilaf recipes are known, one of them is Lobia-Chilo Plov- This is pilaf with beans, which is served with salted and smoked fish.

* Enlarged picture of this dish in the site gallery.

Ingredients for 5-6 servings:
2 cups basmati rice ( glass 250 ml)
1 liter of water + 1 tbsp. l. rice soaking salt
3 liters of water + 3 tbsp. l. rice cooking salt
225g (8oz) clarified butter
1 cup black eye beans
Salt to taste for beans
1 egg for gazmah
2 tablespoons of gatyga (yogurt, plain yogurt) for gazmah
Salted-smoked or dried fish

Preparation:
Boil the beans.
1. Beans (lobio) put in a bowl, pour over cold water and leave to soak overnight.
2. Throw the beans into a colander and drain the water in which they were soaked. Put the beans in a saucepan, cover with cold water, salt, and cook until cooked.

3. Put the finished beans in a colander, put them back in the saucepan, pour a tablespoon of oil and mix.

Cook rice.
1. Rinse the rice in cold water until the water becomes clear. In a separate bowl, pour the rice with salted water room temperature, and leave to soak overnight (or at least an hour in salted boiling water). After soaking, the rice is evenly boiled, the grains lengthen in size and do not stick to each other.

2. Boil water in a deep saucepan, add salt (one tablespoon of salt per liter of water). Drain the water in which the rice was soaked (you do not need to rinse it). Transfer the rice to boiling water, stir to prevent it from sticking together, reduce heat to medium, and cook until half cooked for 5-10 minutes (depending on the quality of your rice). The main thing is not to digest the rice, otherwise it will lose its shape. Properly cooked rice should be soft on the outside and firm on the inside, but not soggy or arched.

3. Throw the rice in a colander, pour over boiling water to wash off excess salt.

Prepare pilaf.
1. Transfer the rice to a large bowl, add beans and melted butter to it (leave 2 tablespoons for gazmah), and gently mix everything together.

2. Prepare Gazmah.
In a separate bowl, mix in homogeneous mass: 1 egg, 4-5 tbsp. spoons of rice with beans, 2 tbsp. spoons of gatyga (yogurt) and, if desired, ½ teaspoon of saffron tincture for smell and color.
Pour 2 tablespoons of melted butter into a saucepan and place the gazmach mixture on the bottom of the saucepan. Put the pan on a low heat, cover with a lid, and bake a lot of gazmakh so that it hardens a little, but does not fry.

3. Put rice with beans on the gazma, and pour 3 tablespoons of boiling water on top.

4. Cover the pot with a lid wrapped in a tea towel, or a double thick paper towel.
Rice should simmer until fully cooked, about an hour, over low heat so that it does not burn. If your pan has a thin bottom, then it is advisable to place a divider (or frying pan) under it.

5. Serve Lobia-Chilo Pilaf with smoked-salted or dried fish. Dried fish you will need to boil a little on a steam bath.

Enjoy your appetite! Enjoy!

Traditionally, pilaf is cooked with meat in a cauldron, ideally also in the fresh air. But no one forbids deviating from the rules, so today we are experimenting and preparing lean pilaf with beans. We will also use long-grain rice, carrots with onions and garlic, necessarily cumin and turmeric - everything, just like in real pilaf. But instead of meat, let's take beans - canned white. You can use the usual one, then boil it in advance according to the instructions on the package.

The recipe is simple and quick, but the result will delight you - rice goes well with beans. Pilaf, by the way, is good for serving both for lunch and dinner.

Cut the onion into half rings.

Cut the carrots into large cubes.

Put the vegetables in a pan with vegetable oil and fry for 5 minutes over high heat.

Then salt and pepper the vegetables, add turmeric. Stir and fry for a couple of minutes.

Then pour in water. Spread the washed rice evenly over the pan. Put the garlic, add the cumin and put on a small fire.

Cook the pilaf until the liquid is absorbed and the rice is soft.

At the end of cooking, put it to pilaf canned beans, mix gently so that the rice does not turn into porridge.

Warm up a little, cover with a lid and leave for 10-15 minutes.

Pilaf with beans is ready! Serve for lunch or dinner, garnished with fresh herbs. Bon Appetit!