"Estamboli Polo" - Rice with Beans

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"Estamboli Polo"

• Add the beans soaked for about 10 hours.
• Rinse the rice until the rinse water is clear.
• Cover the rice with water and let the rice stand at least 1 ½ hours.
• Peel and finely chop the onion.
• Cut the meat into 2 cm cubes.
• Fry the meat in a casserole with oil and a knob of butter so that they have color throughout, add half of the diced onion and continue to fry until the onion has softened.
• Stir in the tomato puree, cinnamon, gurkmejram and sugar and mix well.
• Chop the tomatoes and stir them.
• Add the veal stock and water.
• Place the lid on the pot and simmer 30 minutes.
• Check that the flesh feels tender and the tomato sauce thickens.
• Add salt and pepper if necessary.
• Drain the beans and rinse them thoroughly.
• Place the beans in a saucepan and fill with water so that the beans covered.
• Bring to the boil and pour in salt.
• Let simmer for about 30 minutes or until the beans are completely soft.
• Mix the saffron with ½ cup boiling water and let it stand and become soft.
• Ansa and cut break the beans in minder pieces.
• Share and seed and chop the chilli finely. NOTE! Then wash your hands to not irritate the eyes.
• Bonnet a frying pan.
• Add the oil and half the butter, waiting until the butter is "silent" and then load switch beans.
• Let fry for a minute, then add the remaining chopped onion in and fry further until get enough color.
• Finally, let the chopped chilli comply with the bottom of the pan.
• Mix the cooked meat with cooked kidney beans and roast green beans.
• Season with salt and pepper.
• Peel and slice the potatoes into 1/2 cm-thick slices.
• Melted 2 tablespoons butter.
• Boil 2 liters of water in a large pot, preferably non-stick so that the rice does not stick and pour in 1 ½ tablespoons coarse salt and stir.
• Pour off risvattnet and add the rice into the boiling water and cook on high heat for 4-5 minutes.
• You can taste a grain of rice and feel: the rice must have strong chewing resistance (ie slightly harder than al dente).
• Stir and skim off now and then to not rice will stick together and become really clear and bright.
• Pour the rice in a colander.
• Rinse out the pan with warm water and pour it over the rice in the colander.
• Slammed a tablespoon of oil + a tablespoon of butter in the casserole and add the potato slices in the bottom of the casserole.
• Switch the drained rice and kidney beans (kidney beans, green beans) when pour into the pot.
• Pour the saffron and melt the butter over rice.
• Cover the bottom of a pot lid with a towel.
• Put the lid on and let it all steam on very low heat for about 30 minutes.
• Do not lift the lid during the period.
• The potatoes are fried in the ground and so it should be.
• Serve Stamboli Polo with plain yogurt or tzatziki and a lovely green salad.