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Vegan rice with beans and artichokes

By Julia Losas


11 in Saladmaster Titanium Sauce Pan


  • 250 g of white beans
  • 2 scallions
  • 3 cloves of garlic
  • 1 medium red pepper
  • 5 Artichokes
  • 4 handfuls of round rice
  • 60 ml crushed tomato
  • Low Sodium Vegetable Broth or Water
  • Paprika
  • Laurel
  • Extra virgin olive oil
  • Salt
  • Optional: Sherry or apple vinegar


  • Leave the beans to soak for 8 hours a night before cooking
  • Add plenty of water to the 4 Qt Saladmaster Titanium Pot
  • Put the beans in the cold pot, a scallion and a peeled garlic clove
  • Put to cook at medium temperature
  • When they start to cook keep them on average between 70 and 90 minutes, it will depend on the beans and the hardness of the water,
  • During the cooking time scare them 2 or 3 times, adding a saucepan of cold water to break the cooking and remove the foam that is generating
  • Chop the other onion and garlic
  • Peel the red pepper and cut into cubes
  • In the 11 in Saladmaster Titanium Sauce Pan, add two or three tablespoons of olive oil, sauté the onion with the garlic over medium low heat until transparent
  • Add the diced pepper, saute for a few minutes and add the paprika, stirring quickly so that it does not burn
  • Add tomato and bay leaf, stir well and lower heat to minimum to make the sofrito
  • Peel artichokes, clean hard leaves, cut into quarters and rub with lemon to prevent rust
  • Add the artichokes to the casserole and give a point of salt
  • Sauté everything together for a few minutes to integrate flavors
  • Add the cooked beans carefully
  • Stir and add a splash of vinegar (optional)
  • Cover with vegetable broth or water
  • Keep over medium heat and cook between 7 and 8 minutes
  • Add rice, stir and keep cooking at medium low heat until rice is at desired point, between 15 and 20 minutes
  • Control the liquid level, in case you need to add more broth or water (keep the water or broth hot if you need to add)
  • Remove bay leaf, and rectify salt if necessary