Ingredients
Onions – 1 small
Garlic – 2 cloves
Cooked beans – 350g
Rice – 350g
Canned tomatoes – 150g
White wine – q.b.
Vinagre – 1 tbsp
Olive oil – q.b.
Parsley – to taste
Salt – to taste
Zucchini pancakes (12 pancakes)
Zucchini, about 1 large or 3 small – 500g
Garlic – 1 clove smashed
Eggs, lightly beaten – 1
Flour – 70g
Baking powder – 1 tsp
Salt and pepper – q.b.
olive oil for sautéing
Cooking steps
Zucchini pancakes
- Wash zucchini and trim off ends.
- Grate on the large holes of a box grater.
- Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
- After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. Reserve water and zucchini separately.
- Add 1 lightly beaten egg to the zucchini.
- In a small bowl, stir together the flour with baking powder, salt and pepper, or season to taste.
- Add flour mixture into zucchini mixture and stir until well combined.
- Place a large skillet over medium heat (6 or 7) and add a generous portion of olive oil.
- Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake-shaped.
- Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm or cold with rice.
Rice
- In another pan, in very hot olive oil, sauté the onion, chopped to the size of the rice.
- When the onion is soften, add the chopped garlic.
- Add the rice, add 1 table spoon of vinagre and stir for 1 to 2 minutes
- Add boiling water or vegetable stock (2.2 times the volume of the rice), the canned tomatoes and gently stir for 10 seconds.
- Set the stove for medium heat and cover the pot.
- When rice is cooked, remove from the heat and add tthe beans.
- Serve with chopped parsley and zucchini pancakes.
