So I was going through my pictures on my laptop and doing some organizing when I came across this recipe that never got blogged. I’m pretty sure the reason is that the pictures turned out like utter crap. But the recipe was sooo good that I think I ought to share it. I snagged it out of Simply Gluten Free Dairy Free and made a few small changes, of course.
Spanish-Style Beans and Rice
2 15-ounce cans Great Northern beans, rinsed
2 T olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 1/2 T paprika
1 T tomato paste
3 cups cooked brown rice
1 cup white wine
6 Roma tomatoes, halved (or cheat and just use 1 15-ounce can diced tomatoes)
4 bell peppers, quartered and seeded
1/2 cup pitted Spanish olives, chopped
1/4 tsp kosher salt
Preheat oven to 350*. Put tomatoes and peppers on baking tray. Roast for 25 minutes until tender. Remove from oven and let cool for 5-10 minutes. Peel off skins and cut into chunks.
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and cook, stirring 2-3 minutes until turning translucent. Add garlic and cook for 1 minute. Stir in tomato paste and paprika.
Add wine to the pot and simmer for 5 minutes. Stir in cooked rice and heat through. Stir in tomatoes, peppers, olives, salt and beans. Sprinkle with additional paprika and serve.