COZY Butter Bean and Rice Soup | Heartwarming One-Pot Recipe
This cozy butter bean and rice soup is the perfect dish for any occasion, but it’s extra special during the cooler weather, as it promises to warm your soul. Either way, it’s easy to make, packed with flavors, and done in about 40 minutes using one pot. Serve it next to a garden salad and a crunchy baguette for a fabulous meal.
To make this recipe, I used jarred butter beans, which are the same thing as the canned ones. If you can’t find butter beans in your area, you can use any other type of white bean. And if you prefer dried beans, just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until tender.
As for the rice, I used Spanish short-grain rice. Which is similar to Arborio. Of course, you can use any type of rice you like here. Just make sure to check the package instructions. That way, you get your cooking times right on the money.
TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some more liquid when reheating if it looks too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
JARRED SPANISH BUTTER BEANS
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make this COZY Butter Bean and Rice Soup
COZY Butter Bean and Rice Soup
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium yellow onion (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 green bell pepper (finely chopped)
- 1 carrot (finely chopped)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme 0.50 grams
- 1/4 tsp ground cumin 0.75 grams
- 1/2 cup dry white wine 120 ml
- 1 jar cooked butter beans (same as canned) 25 oz / 700 grams
- 1 liter vegetable broth 4 1/4 cups
- 1/2 cup short-grain rice (smilar to Arborio) 95 grams
- 3 oz fresh spinach 100 grams
- sea salt & black pepper
Instructions
-
Heat a stockpot with a medium heat and add in the olive oil
-
After a couple of minutes, add in the chopped onion, garlic, green bell pepper, and carrot, and mix continuously
-
Once the vegetables are ligthly sauteed, about 4 minutes, add in the paprika, thyme, and cumin, quickly mix together, then add in the white wine, and season with salt & pepper, mix together, and then simmer
-
After 3 minutes and the alcohol has been cooked off in the wine, add in the jarred butter beans (drained and rinsed) and the vegetable broth, raise to a high heat and give it a getle mix
-
When it comes to a boil, add in the rice, mix together, then place a lid on the stockpot and lower to a low heat, simmer for 18 minutes or until the rice is just cooked through (check package instructions on the rice you are using)
-
Once the rice is just cooked through, remove the lid, add in the spinach, and gently mix together so it easily wilts, then remove from the heat
-
Transfer into shallow bowls, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
