AI-generated imageSaffron Pepper and Butter-Bean Veggie Paella
A colorful meat-free paella-style pan rice with peppers, butter beans and saffron, for four.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Dice pepper and onion into 1 cm pieces; mince garlic. Warm 750 ml stock with 0.15 g saffron.
- 02
Heat 25 ml oil in a wide pan over medium heat and sauté onion and pepper 6 minutes. Add garlic and 4 g smoked paprika for 30 seconds.
- 03
Add 250 g rice and 200 g tomatoes, stir 1 minute, pour in saffron stock and bring to a simmer. Cook over low heat for 15 minutes, reducing heat if the base catches.
- 04
Add 200 g cooked beans and 120 g frozen peas. Cook another 7–10 minutes until rice is tender and peas are hot. Rest 5 minutes; finish with lemon and divide into four servings.
Helpful source links
Before you cook
Check stock and canned bean labels for allergens and use only fully pre-cooked ready-to-eat canned butter beans; do not substitute inadequately cooked dried kidney beans. Cool cooked rice quickly, ideally within one hour, refrigerate at 4°C/40°F or colder and use within 24 hours or freeze. Reheat rice only once, checking the center reaches 74°C/165°F.
Allergens: check stock/bouillon and canned-bean labels
Image & source credits
AI-generated image.
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