Pilaf with beans

1. Beans for pilaf can be used both pure white and spotted. You need to take the beans that you like the most in appearance and taste. Pour the beans with water to swell, put them in the refrigerator overnight.
2. Then it is necessary to rinse the beans with clean water. Pour into a saucepan and pour water. Cook for about 20-30 minutes. Pierce the beans with a knife, if it is soft, then turn off the fire. Flip into a colander and rinse under the tap.
3. Now you can prepare the vegetables. Peel the onion and peel the carrots. Rinse the vegetables with water, and then chop. Carrots for pilaf are better to rub coarsely, and onions, on the contrary, finely chop.
4. Pour the vegetables into a saucepan, add the beans. Pour water and bring to a boil.
5. Rinse the cereal with water. If steamed rice is used, it can be added in dry form. Pour rice into the water, stir. Add vegetable oil, salt and black pepper. Stir, turn on a slow fire and cook under the lid. Such a pilaf is prepared for approximately 20 minutes. Rice should be steamed well.
6. Stir the pilaf with a spoon, serve it hot to the table. Greens can not be added when cooking, but it is better to sprinkle the finished dish. It is also recommended not to immediately put rice and beans on plates, but to let it brew. This will take at least 15 minutes.

Pilaf with beans turns out to have an original taste, you can pamper yourself when you get tired of rice with meat. If desired, you can use young frozen beans, it does not need to be soaked in water. You can serve pilaf not only with vegetable dishes, but also with meat cutlets, meatballs or chops. Bon appetit!