Tuscan Beans and Rice

According to the notes app on my phone, I created this dish on Jan. 18, 2016. I was watching an old episode of Rachael Ray’s 30 Minute Meals and she was trying to make a money-saving dinner of beans and rice. Her version was a spin on Louisiana Creole dirty rice. The whole premise of the show was that few things are as cheap as beans and rice and that this meal could be remade in different cultural styles. I was really intrigued by the idea and instantly my mind went to Italian food and my beloved “ceci” beans or chickpeas.

I especially loved the way she made her rice pilaf by browning small bits of broken spaghetti before adding the rice. I’d never seen this done before and thought that orzo might be a good substitute since it was almost the same size as the rice, and I had a box in my pantry. I replaced her andouille sausage and green peppers (which I detest) with Italian sausage and fire roasted red peppers. My mind started racing with ideas of what else I could add to make my version Italian, and I quickly jotted down a makeshift recipe on my phone.

I know I’m taking liberties by calling this dish Tuscan and it certainly isn’t authentic Italian. I’ve never seen anything like this on one of my trips and I know I never will. But, the Florentines have been historically referred to as “mangia-fagoli” or bean eaters because much of the traditional and rustic cuisine of the Tuscan region includes beans. Florentine dishes also frequently use spinach, so I thought that would be a great addition as well. You can use any long grain rice that you like, but I happen to prefer Basmati so that’s what I use. Saffron is grown in Italy, but it originated in either Iran or Greece.

Maybe a better name for this dish would be International Beans and Rice since it pulls from so many cultures. Either way, all of the flavors come together in a warm and inviting meal that is perfect for a cold evening.

 

Tuscan Beans and Rice

Recipe by Emily Cooper

Prep Time: 30 min

Level: Easy to moderate

Serves: 4

 

Ingredients

For the meat mixture:

3/4 pounds Italian sausage (sweet, mild, or hot)

1 or 2 roasted red peppers (diced into 1/2 inch pieces)

Half of a white onion (I cheat and use frozen diced onions)

3 or 4 cloves of minced garlic

1.5 tablespoons of tomato paste

1/2 cup of white wine (I prefer Pinot Grigio)

1 cup of chicken stock

1 can of chickpeas or cannellini beans (rinsed and drained)

5 ounces of fresh spinach or kale (roughly 3-4 cups)

 

For the pilaf:

2 tablespoons of butter

1/2 cup of orzo pasta (can substitute with spaghetti broken into small pieces)

1 cup of Basmati rice (rinsed until the water runs clear)

24 threads of saffron

2 cups of chicken stock

 

Directions for the pilaf

In a medium size sauce pan, toast the orzo in butter over medium high heat until it turns dark brown. This takes roughly 5 minutes. Be sure to constantly move the orzo around so that it doesn’t burn. The goal is a dark golden brown.

 

 

 

 

 

 

 

 

 

 

 

Then, add the rice and saffron, stir to combine. Add the chicken stock and bring to a boil, then reduce to a simmer and cover for 17 minutes.

 

 

 

 

 

 

 

 

 

 

 

Directions for the meat mixture

In a large skillet or braiser, break sausage into small pieces and cook over medium high heat. When sausage is browned, add onion, garlic, and red pepper. Combine with the sausage and cook until the onions become translucent.

Move a small portion of the mixture off to the side to create a void in the bottom of the pan. Add the tomato paste to this void and allow it to heat up and intensify in flavor for a minute or two (move it around with your wooden spoon so it doesn’t burn). Then incorporate with the other ingredients in the pan.

Add the wine in a slow turn around the pan (usually about 1/2 a cup). Save the rest of the bottle to enjoy with your dinner. Let this cook for about two minutes while you start scraping the “fond” or brown bits off the bottom of the pan with a wooden spoon. The fond is full of amazing flavor and the wine will help release it from the bottom of the pan and into the meat mixture.

Next, add the chicken stock and continue to scrape the bottom of the pan.

Add spinach or kale to the pan and gently press the leaves into the mixture. Cover pan with lid and leave for a few minutes while the greens wilt.

Drain and rinse your chickpeas or cannellini beans. Once the greens have wilted, add beans to the pan and warm through.

 

 

 

 

 

 

 

 

Serving

Spoon a bed of rice pilaf in bowl and top with the sausage mixture. Be sure to top off with a spoonful of the savory liquid “brodo”.

Serve with crusty bread to soak up the brodo.

For an extra special treat, you can also add some burrata cheese drizzled with extra virgin olive oil to enjoy with the bread.

 

-emily