Pinto Bean & Prawn Paella
Directions
Cook the beans as per on pack instructions. Drain and set aside.
While the beans are cooking, start on the rice. In a large fry pan, heat oil and gently sauté onion for 5-6 minutes until lightly golden. Add capsicum and fry for 2-3 minutes and then add garlic and fry another minute.
To the pan, add rice, water, stock, crushed tomatoes, turmeric, oregano, salt and pepper. Bring to the boil, then lower heat and gently simmer for 30 minutes, stirring occasionally so the rice doesn’t stick to the bottom of the pan.
In another fry pan, heat oil and gently panfry the chorizo for a few minutes, then add the prawns and cook until they have changed colour and lightly golden.
To the rice mixture, add cherry tomatoes, green beans, cooked pinto beans, chorizo and prawns. Stir and let simmer gently for another 6-7 minutes until the green beans are tender.
- Garnish with a squeeze of lemon/lime juice and chopped coriander (if desired)
- For best results, we recommend soaking the Pinto Beans overnight.
- 1 cup McKenzie's Pinto Beans
- 2 tbs olive oil
- 1 medium brown onion, chopped
- 1 large yellow capsicum, diced
- 3 cloves garlic, minced
- 2 cups arborio rice
- 2 cups water
- 3 cups vegetable or chicken stock
- 400g can crushed tomatoes
- 1/4 tsp turmeric
- 3/4 tsp dried oregano
- 1 tsp McKenzie's Australian Natural Sea Salt Grinder
- 1 tsp McKenzie's Whole Black Peppercorn Grinder
- 1 large chorizo, diced
- 400g green prawns, rinsed and drained
- 200g cherry tomatoes, halved
- 250g green beans, trimmed into 3cm pieces
