Riso e Fagioli (Rice & Beans)

We often heard said around the dinner table that our favorite dishes were the basic ones, made with a few ingredients that were always in the pantry. Mom would laugh because these were usually favorite dishes, the ones we asked for when the weather was cold and lousy. A dish of riso e fagioli followed by a second course (we always had multiple courses for dinner - it’s the Italian way), usually browned pork chops, and the contorni - a crisp green salad and some sauteed spinach with roasted garlic. These foods hit the spot then, and they still do now. Times change. Dinner now is usually one dish, maybe with a salad. So, when I haven’t planned dinner ahead of time, this is one of my go to meals. It’s fast, it’s good, it’s healthy, and everyone likes it. A nice green salad (arugula if you have it) and some crusty bread, and you have a meal, a good one!

Around our family dinner table, amidst laughter and the clinking of utensils, the conversation would often turn to a shared love for simple, hearty dishes. One such perennial favorite was "Riso e Fagioli," a comforting blend of rice and beans that unfailingly graced our table, especially on cold and lousy weather days. In this blog post, we'll delve into the nostalgia and enduring appeal of this timeless Italian classic that continues to bring warmth and satisfaction to our meals.

As Mom stirred the pot, a fragrant melody of onions, parsley, and olive oil would fill the air, signaling the preparation of a dish that held a special place in our hearts. Riso e Fagioli, often requested when the weather took a chilly turn, became a symbol of comfort and tradition. Paired with browned pork chops, a crisp green salad, and sautéed spinach with roasted garlic, it represented the epitome of a wholesome, multi-course Italian dinner.

While the nostalgia of multi-course dinners lingers, modern times have brought about changes in our dining habits. Now, a well-balanced, one-dish meal often takes center stage. Riso e Fagioli, with its simplicity and timeless appeal, seamlessly adapts to this shift in dining preferences. When unplanned dinners arise, it becomes a reliable go-to option—quick, delicious, and a crowd-pleaser.

The beauty of Riso e Fagioli lies not only in its rich flavors but also in its preparation speed. In just 20 to 30 minutes, a nourishing meal for four emerges from basic pantry ingredients. Cooking the rice with a vegetable bouillon cube infuses it with savory depth, while the combination of beans, onions, parsley, and olive oil creates a luscious, aromatic base. The dish comes together effortlessly, making it an ideal choice for busy evenings.

Riso e Fagioli is not just a quick fix; it's a wholesome, nutritious meal that stands the test of time. The protein-packed red kidney beans, combined with the fiber-rich rice, create a balanced and satisfying plate. The blend of flavors, enhanced by the sautéed onions and the aromatic bouquet of parsley, proves that simplicity can indeed be the ultimate sophistication.

As the dish comes to life in your kitchen, feel free to personalize it with your preferred type of rice, or add a touch of arugula for a peppery bite. The versatility of Riso e Fagioli extends beyond its traditional roots, allowing you to make it uniquely yours while still capturing the essence of authentic Italian comfort.

"Buon appetito!"—a wish for a good and satisfying meal.

Riso e Fagioli (Rice & Beans)

Servings: 4

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Mom would laugh because these were usually favorite dishes, the ones we asked for when the weather was cold and lousy. A dish of riso e fagioli followed by a second course. It’s fast, it’s good, it’s healthy, and everyone likes it. A nice green salad (arugula if you have it) and some crusty bread, and you have a meal, a good one!

Ingredients

1 15 oz. or 18 oz. can red kidney beans (Mom always used Progresso), drained
1 small yellow onion (or ½ large yellow onion), chopped
2 tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
3 tbsp. extra virgin olive oil
¾ cup water
1 cup uncooked rice
1 vegetable bouillon cube
½ tsp. salt
¼ tsp. pepper

Instructions

Cook rice according to package instructions, adding bouillon cube to the water (this can be done while the beans are cooking, see below).
Coat a stainless steel pan with olive oil and heat on medium/high. When the oil is hot, add the onion and parsley and cook, stirring frequently, until onion is translucent, about 5 minutes.
Add tomato paste, water, salt and pepper, and stir. Cook on medium/low heat until slightly thickened, about 3 to 5 minutes.
Add the beans to the sauce and cook, stirring gently, for 4 to 5 minutes.
Add the cooked rice to the beans and stir to combine. Serve hot.