Today we travel to Valencian lands to recreate at home a typical dish from those lands: arròs ambledes or rice with chard and beans, suitable for vegans and for those who practice Lent. It has everything we like in this type of recipe: humble roots, simple seasonal ingredients, simplicity and nutritionally very complete. And it is that it combines legumes and cereals, thus achieving complete proteins that are enriched with vegetables.
First we wash the beans and soak them well covered in cold water overnight (between 8 and 12 hours depending on the variety and freshness). The next day, we throw that water away and rinse again. Chop the onion, grate the garlic and fry both in oil in a slow or normal pot over low heat, with a little salt.
When they are transparent and tender, add the paprika, stir without letting it burn and add the grated tomato quickly. We left everything poaching for a couple of minutes and added the chard. we remove well raising the heat so that they lose volume.
Add the drained beans and stir. In this step, it can be watered with a stream of wine if we have it on hand, although it is optional. After a few minutes, cover with water and, when it starts to boil, cut it with cold water and heat again. we cover for cook with pressure for 20 minutesor the traditional way for about 50-60 minutes.
Uncover and add the peeled and crushed potatoes along with the saffron. Cover and cook again for about 10 minutes, or 25 in the traditional way. Finally, we uncover and add the previously rinsed rice, cooking the whole set uncovered until the rice is cooked (depending on the variety about 18-22 minutes). We check the point of the salt.
Set of pressure cooker 6.5L + 3L body Perfect WMF
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Cover photo | Direct to the palate
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