(Rice salad with tomato sauce and beans - Our recipe)

Tomato sauce, Piedmont-style (serves 4)
200 g (7 oz) dried black-eye beans, soaked overnight
1 teaspoon dried bay leaves
200 g (7 oz) rice
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 10 minutes
plus the time for the sauce
cooking: at least 90 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 442 (kCal) 22 % GDA - 1850 (kJ)
Protein: 17.1 (g) 34 % GDA
Total fat: 11.6 (g) 16 % GDA
Total carbohydrate: 71.9 (g) 26 % GDA
Sugars: 7.8 (g) 8 % GDA

Cook the soaked beans with the aromatic herb in plenty of water until tender. You need about 60-90 minutes or more time. Add water (hot) only if necessary.
Cook the rice until al dente stage, drain it very well and pour into a large bowl. Dress it with the tomato sauce and extra virgin olive oil and stir. Add the well-drained beans (when cooked), season to taste with salt and stir.
Let sit at least 2 hours before serving or, if chilled first, bring back to room temperature to serve.

Note

- It's a tasty single-course meal: in this case it serves 2. You can complete this meal with fresh fruit.
- It's a do-ahead dish.
- You can also prepare it when you've got some tomato sauce left.

What's the right wine?

Our suggestion is: Sangiovese di Romagna (red wine from Emilia - Italy).