![Spanish beans & rice](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSJ5LtR0_J2Ye6CMTxpBuBywFYCZQiG_325JuKnpQn7I59ebBfslXhEJrXMKMYBiGcJCwnUPuFhd1MK9NsH8fnpzgq_aoAm2a3RD_wcBAXU6utj0HiZiQxla5Hl80TCSn5InnHOPvUk06/s800/Spanish%2520beans%2520%2526%2520%2520rice%2520-%2520complete.jpg)
As I pointed out in dead cheap meals, I stretch the expense of pastured meat by cooking a bean dish at least weekly.
My Spanish beans & rice recipe depends on having a small amount of ham, which I generate in batches by processing a half ham.
It also calls for broth and I prefer ham broth. But beef broth will work too, or you can fake it with store-bought broth, dolomite and gelatin.
Spanish Beans & Rice
Category: dinner
Cooking Method: stovetop
Prep Time: 45 minutes
Cook time: 1 hour
Yield: 4 quarts
![brown the rice](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4sM9GudGtAukVNKOLUe45djTVGzQJGnA65Oe1LCNELYgHYuLireyv2zkbJv3ppQGE01G-v-5BhgUBnc4hHyH5_e-wwsBmV-DcdhG25iZZk9XcHfQ_kT5zErVCkd7uyTx2RdBSjMEAcEi/s800/Spanish%2520beans%2520%2526%2520rice%2520-%2520starting%2520the%2520rice.jpg)
ingredients
- 1 cup pinto beans
- 1/2 TB vinegar
- 2 tsp sea salt, divided
- 1/4 cup plus 1 TB bacon grease or coconut oil, divided bacon drippings
- 1/2 lb diced ham
- small onion, diced
- 2 medium onions, diced
- 2 bell peppers, diced
- 2 ribs celery, diced
- 3 cloves garlic, pressed
- 1 cup long-grain rice
- pint of canned tomatoes
- 5 cups broth
- 1/2 TB muscovado sugar
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp turmeric powder
- pinch of cayenne powder
- 10 drops Concentrace, 5 drops vitamin D3 and 5 drops vitamin K2 (optional)
- 1/4 cup dry red wine
![after adding the bulk of the ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAu8_AXqoqSgNZ_9hZpiuHdK4WkyoA-M6CArghXAaLoy5qclsmuXf1YKRllaF3dsRW2cgLKb1NAQAyx-t5R9whSDoItqO5ALem03-WpzK252iDDJqAD6fOguMkhPMUN1_xWpJmtewhoT0R/s144/Spanish%2520beans%2520%2526%2520rice%2520-%2520adding%2520all%2520the%2520other%2520ingredients.jpg)
instructions
- The previous evening, put pinto beans in a large bowl, add the vinegar, 1 1/2 tsp of the salt and a quart of water. Cover and leave over night. This step reduces phytates.
- Drain beans into colander and rinse. Place in pressure cooker. Add 3 cups water and 1 TB coconut oil or bacon drippings. If using hard water, add a pinch of baking soda. Add ham and the small diced onion. Bring to 15 lbs pressure and cook for 15 minutes.
Cooking the beans in a pressure cooked reduces lectins. Alternatively, you can use precooked beans. You are looking for beans that are still solid, not ones cooked to a soupy consistency.
Set beans aside. - Heat 1/4 cup bacon grease or coconut oil in a large pot over medium heat and add 1 cup rice; stir to brown.
- Once rice has begun to brown, add onions, peppers and celery. Cook until onions are translucent; then add garlic and cook another minute.
- Add all other ingredients except wine and reserved beans. Bring to a boil, lower the heat, cover, and simmer for 40 minutes.
- Add wine, uncover and simmer 10 minutes more.
- Stir in beans.