Spanish beans and rice

Spanish beans & rice

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
"browning the rice" from


  • 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
"after adding the bulk of the ingredients" from


  1. 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.
  2. 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.
  3. Heat 1/4 cup bacon grease or coconut oil in a large pot over medium heat and add 1 cup rice; stir to brown.
  4. Once rice has begun to brown, add onions, peppers and celery. Cook until onions are translucent; then add garlic and cook another minute.
  5. Add all other ingredients except wine and reserved beans. Bring to a boil, lower the heat, cover, and simmer for 40 minutes.
  6. Add wine, uncover and simmer 10 minutes more.
  7. Stir in beans.