Rice with Beans and Mushrooms

A recipe from Lucanian cuisine, known for its earthy, genuine, and succulent flavors. Rustic cooking yet at the same time very tasty. This is the recipe “Rice with Beans and Mushrooms,” which deserves to be served in a nice earthenware dish.

Rice with beans and mushrooms

A recipe from Lucanian cuisine, known for its earthy, genuine, and succulent flavors. Peasant cuisine but at the same time very tasteful

voti: 4.84 (6)

Print Recipe Vota la ricetta

Prep Time: 25 minutes minutes

Cook Time: 2 hours hours 45 minutes minutes

Ammollo dei fagioli: 12 hours hours

Total Time: 15 hours hours 10 minutes minutes

Course: Single dish

Cuisine: Lucanian cuisine

Servings: 4 persone

Attrezzature

• Large saucepan with lid
• Small pot (to heat the broth)
• Strainer (to drain the beans)
• Wooden spoon
• Ladle
• Cutting board
• Sharp knife
• Serving bowl

Ingredients

• 200 gr Rice
• 200 gr Beans cannellini or borlotti dried
• 200 gr Mushrooms porcini
• 150 gr Fresh pork fatback cut into pieces
• 1/2 nr Onion
• 4 cucchiai Extra virgin Olive Oil
• 4 cucchiai Pecorino lucano grated
• qb Salt

Instructions

• Place the beans in warm water to soak for 12 hours.
• Drain and cook slowly with the fatback for about 90 minutes in a lightly salted covered pot.
• Peel the onion, clean the mushrooms and slice them.
• Sauté the onion in oil, then add the mushrooms. Salt and cook for about 6 minutes over medium/high heat.
• Cook the rice separately and drain it still al dente.
• Drain the beans, saving the broth.
• Pass the beans through a food mill and add the mixture back to the broth.
• Add the rice and mushrooms. Salt and bring to a boil.
• Turn off the heat. Sprinkle everything with pecorino and serve immediately at the table.