Spanish
Arros amb Fesols i Naps (Valencian Rice with Beans and Turnips)
Arros amb Fesols i Naps (Valencian Rice with Beans and Turnips) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 cups dried white beans (soaked overnight)
- 3 turnips
- 12 oz pork ribs
- 1.5 cups short grain rice
- 1 ripe tomato
- 3 garlic cloves
- 1 tsp sweet paprika
- 1 pinch saffron threads
- 3 tbsp olive oil
- 8 cups water
- 1 tsp salt
How to cook it
- Put the soaked beans and the pork ribs in a large pot with the water, bring to a boil, and skim off the foam that rises in the first few minutes.
- Lower the heat and simmer gently for 45 minutes, until the beans are nearly tender.
- Meanwhile heat the olive oil in a small pan and cook the garlic and grated tomato with the paprika until it deepens in color, then stir this sofrito into the pot along with the peeled, quartered turnips.
- Simmer for another 20 minutes until the turnips are tender, then crumble in the saffron and stir in the rice.
- Cook uncovered for 18 to 20 minutes more, stirring occasionally, until the rice is tender and the pot is thick and soupy rather than dry.
- Season with the salt, lift out the ribs to pull the meat off the bone and return it to the pot, then let everything rest 5 minutes before ladling into deep bowls.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Arros amb Fesols i Naps (Valencian Rice with Beans and Turnips), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
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What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Arros amb Fesols i Naps (Valencian Rice with Beans and Turnips) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Grains, Pulses, Vegetables, and Meat or fish
- How this was set
- Hand audited
When to cook it
Arros amb Fesols i Naps (Valencian Rice with Beans and Turnips) takes about 90 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on white bean, turnip, pork, and rice.
From the same kitchens
More cooking from eastern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.