♥ 1 cup dried big white beans plus 1 teaspoon salt for seasoning
♥ 1 kilo bone-in asado
♥ ¼ teaspoon salt
♥ ½ teaspoon pepper
♥ 4 tablespoon oil
♥ 3 onions thinly sliced
♥ 4 cloves garlic thinly sliced
♥ 2 teaspoon salt
♥ 1 teaspoon paprika
♥ ¼ teaspoon turmeric
♥ ⅛ teaspoon white pepper can substitute with black pepper
♥ ½ cup white wine
♥ 3 ½ cup water
♥ Rosemary sprig
♥ 1 cup basmati rice
♥ 1 ½ tablespoon oil
♥ 1 teaspoon salt
♥ ¾ teaspoon pepper
♥ 2 cups water
♥ ⅓ cup sliced almonds
♥ Parsley for serving
Instructions
STEP 1
♥ Place the beans in a heat proof bowl or pot and cover with boiling water. Let sit until ready to use.
STEP 2
♥ Season meat with half the salt and pepper per side. Heat oil in a heavy bottomed saucepan and sear the meat until golden brown on both sides, about 4 minutes per side. Set aside.
STEP 3
♥ To the same pan, add all the onions and cook for 10 minutes, then add the garlic, spices and wine. Stir to combine, and carefully nestle in the asado. Add the rosemary sprig on top of the meat. Sprinkle the beans around the meat and season with the additional 1 teaspoon salt. Pour over water, cover the pan tightly, and cook for 4 hours over low heat, stirring the beans occasionally.
For the rice
STEP 1
♥ Place the rice in a bowl and cover with water. Let soak for 30 minutes. This is an important step to make sure the rice cooks evenly. Drain
STEP 2
♥ Heat oil in a pot and add the rice. Stir for one minute, then add water and seasoning.
STEP 3
♥ Bring to a boil and let boil for 3 minutes, then lower the heat to a simmer and cover. Cook for 12 minutes. Turn off the heat and let sit with the lid on for an additional 5 minutes. Fluff the rice with a fork.
STEP 4
♥ For the almonds, heat the oven to 180º. Roast the almonds till golden, about 20 minutes, checking to make sure they don’t burn.
STEP 5
♥ When ready to serve, top the rice with almonds and chopped parsley, and serve alongside the meat and beans.
