Black-eyed beans with rice and cod
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 22 tags
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Black-eyed beans dried 300 g
- Rice dry 50 g
- Desalted cod desalted, skinless and boneless 250 g
- Onion peeled and chopped 160 g
- Carrot peeled and diced 120 g
- Red pepper deseeded and diced 150 g
- Tomato grated 200 g
- Garlic 3 chopped cloves 9 g
- Sweet paprika sweet 4 g
- Bay leaf 1 leaf, remove 0.3 g
- Extra virgin olive oil for the vegetable base 35 g
- Water 1400 g soaking; 1400 g stew 2800 g
- Parsley chopped 4 g
- Salt optional, depending on the cod 1 g
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Method
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Soak the black-eyed beans in 1400 g water for 8 hours. Drain, discard the water and rinse.
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Heat the oil in a saucepan. Soften the onion, carrot and red pepper for 8 minutes. Add the garlic for 1 minute, then the tomato and reduce for 5 minutes. Briefly remove from the heat to stir in the paprika. Add the beans, bay leaf and 1400 g fresh water. Boil for 10 minutes, then simmer for 25–40 minutes until the beans are almost tender.
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Add the rice and simmer for 15 minutes, stirring gently. Check there is enough broth and add a little hot water if needed.
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Cut the cod into roughly 3 cm pieces, add to the pan and cook for another 4–6 minutes until it flakes and reaches 63°C in the centre; the rice and beans should be tender. Remove the bay leaf, add the parsley and taste before adding the optional salt. Serve straight away.
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