Bean and Vegetable Paella

Bean and Vegetable Paella
Category
Yields6 Servings
Seasoned Broth
 3 cups low-sodium vegetable broth
 1 pinch ground saffron
 1 tsp dried thyme
 ¼ cup white wine
Vegetable and Rice Mixture
 2 cups Idaho beans of your choice
 1 tbsp olive oil
 2 tsp minced garlic
 2 ½ cups coarsely chopped vegetables
 1 ½ cups paella rice
 1 tsp paprika
 ½ tsp salt
 ¼ tsp ground black pepper
 ½ cup fresh tomato, seeded and chopped
 ¼ cup green peas
 2 tbsp minced parsley
1

In a small saucepan, bring “seasoned broth” ingredients to a simmer. Continue to simmer while you begin paella.

2

In large, heavy pot over medium-high heat, heat olive oil; add garlic, onions, and vegetables and cook 3 minutes. Add rice, paprika, salt, pepper, and beans; cook 3 minutes, while stirring.

3

Add the hot seasoned stock to the vegetable/rice mixture and bring to a boil. Stir well, then reduce heat to low and continue to cook covered for 20-25 minutes, stirring often. Add tomatoes and parsley, and stir to combine.

Notes
4

For a more traditional paella, place into shallow baking pan and bake in 375 degree F. oven for 10 minutes after cooking, and decorate the top of the finished dish with the tomatoes and parsley. Paella rice is short-grained pearl rice and will make the dish creamier and more authentic. Italian Arborio or pearl rice may be substituted.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories333
% Daily Value *
Total Fat 3.1g4%
Cholesterol 0mg
Sodium 462mg21%
Protein 15.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

Seasoned Broth
 3 cups low-sodium vegetable broth
 1 pinch ground saffron
 1 tsp dried thyme
 ¼ cup white wine
Vegetable and Rice Mixture
 2 cups Idaho beans of your choice
 1 tbsp olive oil
 2 tsp minced garlic
 2 ½ cups coarsely chopped vegetables
 1 ½ cups paella rice
 1 tsp paprika
 ½ tsp salt
 ¼ tsp ground black pepper
 ½ cup fresh tomato, seeded and chopped
 ¼ cup green peas
 2 tbsp minced parsley

Directions

1

In a small saucepan, bring “seasoned broth” ingredients to a simmer. Continue to simmer while you begin paella.

2

In large, heavy pot over medium-high heat, heat olive oil; add garlic, onions, and vegetables and cook 3 minutes. Add rice, paprika, salt, pepper, and beans; cook 3 minutes, while stirring.

3

Add the hot seasoned stock to the vegetable/rice mixture and bring to a boil. Stir well, then reduce heat to low and continue to cook covered for 20-25 minutes, stirring often. Add tomatoes and parsley, and stir to combine.

Notes
4

For a more traditional paella, place into shallow baking pan and bake in 375 degree F. oven for 10 minutes after cooking, and decorate the top of the finished dish with the tomatoes and parsley. Paella rice is short-grained pearl rice and will make the dish creamier and more authentic. Italian Arborio or pearl rice may be substituted.

Notes

Bean and Vegetable Paella
IngredientsDirections
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