Spanish Beans and Rice (Alubias Con Arroz)

Spanish Beans and Rice (Alubias Con Arroz)

The Spruce / Ali Redmond

Prep: 10 mins
Cook: 60 mins
Soaking Dried Beans: 8 hrs
Total: 9 hrs 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
686 Calories
10g Fat
125g Carbs
26g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 686
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 125g 46%
Dietary Fiber 20g 72%
Protein 26g
Calcium 232mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beans are a staple in the Spanish cooking arena, as many dishes include Spanish rice and beans. Plenty of Spanish food recipes calls for beans, which are ideal for use year-round.

This Spanish beans and rice dish is a simple, flavorful dish that contains no meat. It is ideal for any meal of the day and especially useful if you are trying to limit meat in your diet or enjoy a meatless meal. Eaten with rice, it makes an entire meal in a single bowl. There are a variety of other Spanish bean and rice dishes. Try a few different ones–starting with this recipe–to find out which types of beans and rice dishes you like best.

Ingredients

  • 1 lb. (1/2 kg) dry beans (pinto, black, red, or pink)
  • 2 large cloves garlic
  • 1 bay (laurel) leaf
  • 2 to 3 Tbsp. olive oil
  • 1 yellow onion
  • 1 red bell pepper
  • 1 Tbsp. unbleached white flour
  • 1 Tbsp. sweet Spanish paprika
  • Salt to taste
  • 2 cups cooked white rice

Steps to Make It

  1. Gather the ingredients.

    Spanish Beans and Rice (Alubias Con Arroz) ingredients

    The Spruce / Ali Redmond

  2. Place the beans in a large pot of water and cover with water. Allow beans to soak overnight.

    beans in a pot with water

    The Spruce / Ali Redmond

  3. Drain water from the beans and pour fresh water into a pot. Make sure that there is about 1 inch of water on top of the beans so they are completely covered. Bring the water to a boil. Add the bay leaf. Reduce heat and simmer on medium.

    bay leaf with beans in a pot

    The Spruce / Ali Redmond

  4. Chop the onion and the red pepper into small pieces. Cut the garlic cloves into quarters. Pour 2 to 3 tablespoons olive oil into a frying pan and heat on medium. When the pan is hot, add the onion, pepper and garlic and brown for about 5 minutes.

    onion, pepper and garlic in a pan

    The Spruce / Ali Redmond

  5. Once the onion is browned, add the flour and mix. Add 2 to 3 tablespoons of broth from the bean pot to the frying pan and mix ingredients. To this “sauce,” add a tablespoon of paprika and mix thoroughly.

    add sauce to the vegetable mixture in the pan

    The Spruce / Ali Redmond

  6. Add to the pot of beans and stir. Continue to cook until beans are soft, but not mushy. Add salt to taste. Check the pot regularly. You may need to add water to the beans. Some prefer beans with broth more like soup, while others prefer thicker bean dishes. You can adjust the water as you see fit depending on the thickness of broth desired.

    beans mixed with the vegetable mixture in the pot

    The Spruce / Ali Redmond

  7. While the beans simmer, prepare the white rice according to package instructions. Fluff with a fork when finished and set aside.

    rice in a bowl

    The Spruce / Ali Redmond

  8. Serve bean mixture in bowls on top of the white rice.

    Spanish Beans and Rice (Alubias Con Arroz) on a plate

    The Spruce / Ali Redmond