White Bean and Zucchini Rice
Aromatic individual grains of rice with creamy beans, tender zucchini and gentle spice.
White Bean and Zucchini Rice
Serves 5 - 6
Zucchini is always super prevalent in the summer and I’m constantly looking for ways that I can use it in a new way. This easy one-pan rice dish inspired by the arroz con pollo of my childhood hits all the spots. Aromatic individual grains of rice, mixed with creamy beans and tender zucchini rounded out with a gentle spice make this dish addictive.
The secret to the flavor lies in the uses of doenjang and fennel seeds which were not in my original planning but were inspired additions that really pulled it all together. The flavor of the doenjang works best if the beans are cooked fresh and the cooking liquid used in the dish but, see the note below for how to use canned beans for a similar flavor.
I specifically used basmati rice and presoaked it to ensure that each grain is cooked perfectly in the viscous liquid. Using other rice varieties will work but you will have to adjust the liquid ratios and cooking time. Serve the rice as a side to a protein or as a meal of its own with a side salad.
“Recipe Tips:
1.* Alternatively 1 - 15.5 oz can of small white beans or navy beans, drained can be used. See Note 3 also if using canned beans.
2.** The weight of medium tomatoes can vary between 112 – 150g. Using anything between these two weights is perfect but, do not use a tomato larger than 150g.
3.*** If using canned beans dissolve 0.50 t doenjang in 350ml (1.75 c) water and use in place of the broth.”
Ingredients
Beans
*150g (0.50 c + 2 T) small white beans, soaked overnight and drained
1,000ml (5 c) water
20g (2 t) doenjang
2 bay leaves
Rice
300g (1 1/3 c) basmati rice, rinsed
30ml (2 T) olive oil
300g (1 large) onion, diced
7 garlic cloves, sliced
1 cheongyang or serrano chili, minced
125g (1 medium) tomato, large chopped
100g (1/3 c) kimchi
1.5 t mushroom bullion
0.50 t whole fennel seeds
0.50 t fresh ground black pepper
0.50 t dried thyme
0.25 t ground turmeric
470g (a little more than 1 lb) zucchini, ½ in thick slices
***350ml (1.75 c) reserved bean liquid
4 t yondu
2 bay leaves
Method
1. In a medium pot, bring bean ingredients to a boil covered.
Reduce heat to low and simmer for 30 – 40 minutes or until cooked through.
The beans will be fully cooked when the skins are tender and the insides are creamy when eaten. I suggest trying 2 – 3 beans when testing for doneness.
If the beans are not cooked when tested the first time, continue to cook testing in 10 minute intervals until done.
Drain the beans discarding the bay leaves and reserve the liquid.
2. Place the rice in a medium bowl and cover with water.
Allow the rice to soak at least 20 minutes or until ready to be used.
3. In a large wide saute pan with a lid heat the olive oil over medium high heat.
Add the onion, garlic, chili and a pinch of kosher salt (about 0.25 t).
Saute, stirring occasionally for 5 – 7 minutes or until the onions are wilted and beginning to brown.
Continue on to Step 3 while the aromatics saute.
4. Puree the tomato and kimchi together until smooth.
Add the puree to the pan and cook covered for 5 – 7 minutes or until the oil separates from the mixture and the moisture has evaporated.
Add the bullion, fennel, pepper, thyme and turmeric and saute in the base for 30 seconds.
Add the zucchini and saute 1 minute.
Add the cooked beans, reserved liquid, yondu and bay.
Cover and bring to a boil.
Continue on to Step 5 while the ingredients come to a boil.
5. Drain the rice well.
Add the rice to the pot and stir through gently.
Cover and return to a boil.
Reduce heat to low and simmer for 15 minutes.
Gently fluff the rice.
If there is still a lot of liquid in the pan, continue to simmer covered for 5 minutes longer or until all of the liquid has been absorbed.
6. Serve.
