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
Servings: 4 persone
Equipment
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.
