Bolo's black beans and rice

  • Preparation Time20 mins
  • Cooking Time110 mins
  • Serves8
  • DifficultyEasy
1 recipe Pesto, recipe follows
450g black beans, picked over
1 ham hock
60g unsalted butter, divided
1 Tbsp olive oil
1 Spanish onion, finely diced
340g long-grain white rice
690ml water
Salt and freshly ground black pepper
For pesto:
200g fresh coriander leaves
3 Tbsp pine nuts
8 cloves roasted garlic
250ml olive oil
Salt and freshly ground black pepper
50g grated Parmigiano Reggiano
1) Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 5cm. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside.

2) Heat 30g of the butter and oil in a medium saucepan over high heat until the butter has melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the mixture. Add the water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice.

3) Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 65ml of water and cook until the water is absorbed. Season with salt and pepper.


1) Combine coriander, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate. Transfer to a bowl.

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