This is the third in a series of posts about traditional, Depression-era Italian dishes which were introduced to me by my wife’s family when we were dating
Perfect for a cold, rainy night, Rice and Beans is a stick-to-your-ribs meal that’s equal parts simple and satisfying. My wife’s paternal grandmother first served me this dish in the kitchen of her home on Hoosick Street in Troy, NY about 35 years ago. Sprinkle some quality parmigiano-reggiano on top, serve it with some good bread and butter, and equip yourself with a glass – or two – of your favorite wine… and you’ve got good, simple dining at its best. Give it a try – not only is it delicious, it’s easy to make and frugal. Mangia!
Don’t skimp on the seasoning; serve – if you wish – with a medium bodied white or red wine.
- 2 cans Northern White or cannelloni beans
- 1 15oz. can, tomato sauce
- 1 cup Uncle Ben’s “Original” long grain white rice (sorry; this doesn’t sound very traditional, but is in the interest of convenience)
- 2 garlic cloves, sliced
- 2-3 tbs. olive oil
- freshly ground black pepper
- Fry garlic in oil over medium heat; discard after browned, retaining oil in pan
- Add tomato sauce and simmer for about 5-10 minutes
- Add the two cans of beans with liquid; continue cooking
- Meanwhile, cook rice according to directions (we use 1 cup for 4 servings)
- When rice is cooked, combine all ingredients; add salt and pepper to taste
- Serve with parmigiano cheese if desired (yes!!)