Two pots, cooked beans and dry rice: each original recipe serves 4. The rice includes a 5-minute rest in its total time.
Chop onions and prepare carrots for both recipes before starting. Begin the tomato sauce, then start pilaf in another pot with its lid.
Add beans once the sauce has reduced. While rice rests off the heat, adjust the sauce if needed and get ready to serve. Avoid constantly stirring rice to check progress; test a grain at the expected finish.
Already-cooked beans make a pantry dish, with the sauce prepared before they go in.
Long-grain rice cooks covered with small carrot cubes, then peas are added.
These notes complement the recipes: equipment and available space can prevent two dishes from cooking together.
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| Recipe | Total including waiting | Waiting included | Equipment to prepare | Planning detail |
|---|---|---|---|---|
| White beans in tomato sauce | 35 min | 0 min | Saucepan · Colander | The 600 g is the drained weight. Dried beans require separate preparation and cooking. |
| Carrot and pea rice pilaf | 45 min | 5 min | Saucepan | Do not keep lifting the lid. If the pan dries before the grains are tender, add a little hot water. |
Choose servings for each recipe: a menu can combine different quantities. Shared ingredients are combined only when their preparation state and unit match.
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| Ingredient | Amount | Used in |
|---|---|---|
| Cooked white beans, drained | 600 g | White beans in tomato sauce |
| Chopped tomatoes | 400 g | White beans in tomato sauce |
| Onion | 200 g | White beans in tomato sauce Carrot and pea rice pilaf |
| Garlic (cloves) | 2 | White beans in tomato sauce |
| Olive oil | 4 tbsp | White beans in tomato sauce Carrot and pea rice pilaf |
| Water | 600 ml | White beans in tomato sauce Carrot and pea rice pilaf |
| Dry long-grain rice | 250 g | Carrot and pea rice pilaf |
| Trimmed carrots | 200 g | Carrot and pea rice pilaf |
| Frozen peas | 150 g | Carrot and pea rice pilaf |
Add seasonings, herbs and accompaniments from the recipes. Optional toppings remain optional.
Spoons mean level measuring spoons. Mass and volume are not converted into each other. Round up purchases, then weigh the amount needed; for part of an egg, beat it and weigh the fraction. Cooking times do not scale with servings.
