Paella is usually made with plenty of seafood and saffron. The dish is a perfect union between the cultures of Spain, Rome, The Middle East, with its traditional mix of seafood, pork, aromatic herbs and plenty of rice. Paella is traditionally served in a large iron flat pan or skillet and eaten family-style. Each person at the table is encouraged to scoop plenty of rice and crustaceans onto their plate to experience the full flavor.
If seafood is not your thing, you can still enjoy the classic Spanish dish with Randall Mixed Beans. Take this bean paella to new heights by cooking the rice only long enough to keep it slightly crunchy. Don’t forget to add the savory spices in different amounts to your liking. With a little bit of love, this dish will transport you right to the Spanish Riviera!
If you’ve made a commitment to meatless Mondays, substitute vegetable broth for the chicken stock and you’ll have a completely vegetarian meal in a bowl with amazing, rich flavors!
- 1 24-ounce jar Randall Mixed Beans, drained and rinsed
- 4 tablespoons olive or vegetable oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 cloves garlic, finely minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 ripe tomatoes, peeled, seeded, and chopped
- 1 medium zucchini, cubed
- 1/2 cup uncooked long grain rice
- 1 cup chicken broth
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 cup finely minced parsley – for garnish
- hot pepper sauce, to taste (optional)
- In a deep 12 inch skillet or large sauce pan, heat oil over medium heat. Add onions and peppers. Cook 10 to 15 minutes until vegetables are tender.
- Add garlic, paprika, salt, black pepper, tomatoes, and zucchini. Cover and simmer for 15 minutes.
- Mix in rice, chicken broth, and thyme. Bring to boil. Cover and reduce heat so mixture simmers gently for about 10 minutes.
- Add the Randall Beans, cook about 10 to 15 minutes until rice is tender. If mixture seems dry, add more chicken broth.
- Garnish with minced parsley.
- Good as a main dish or accompaniment to grilled or roasted meat. Can be served hot or at room temperature.
- Makes 4 to 6 servings.