Paella with beans

At parties the host also wants to enjoy and mingle with friends. Cooking paella may seem like a hassle, but once it is put on heat you can leave it for 40 minutes allowing you to prepare other dishes. By the time your guests arrive the paella is ready allowing you to enjoy the party with your friends. 

*Brown rice is the most neutral food on the yin/yang spectrum. It balances the body and allows the toxins built up in the body to be eliminated. Furthermore, it contains a variety of nutrients including protein, vegetable fats, vitamins and complex sugars.

*Vegetables that are shaped like particular internal organs clean the organ that it resembles. For example, beans have the ability to cleanse such organs as kidneys.   


4 Tablespoons olive oil
3 cloves garlic finely chopped
Small amount of chili with seeds removed and chopped
2-3 Bay leaves


1 ½ onions finely diced
1 teaspoon sea salt
Cracked black pepper


600ml brown rice washed and soaked overnight, drained half an hour before cooking


2-3 types of beans of choice
soaked overnight and equal to 300ml after soaking


1 tomato thinly sliced
1 red capsicum julienned
3 medium sized mushrooms thinly sliced
Leave a small amount of each of the ingredients of E for garnishing at the end


980ml water
20ml mirin
Small amount of saffron soaked in lukewarm water


1.     Place the ingredients of A into a heavy based pot and cook on low heat until the fragrances come out Add the onions of B and cook well, flavouring with sea salt and cracked pepper. 

2.     Add the ingredients of C to 1 and cook until the rice becomes translucent. Then add the ingredients of D and E and allow the oil to coat all the ingredients. Add F and place the lid on the pot. Once it comes to the boil turn down the heat to low and cook for 40 minutes. After 40 minutes give it a stir and add water if necessary. Place the tomatoes, capsicum and mushrooms for garnishing and cook for a further 5-7 minutes with the lid on. Take it off the heat and allow it to rest for 10 minutes.

3.     Finally take off the lid and allow it to cool for about 5 minutes. This also allows excess moisture to be dispersed.

*During the winter place the pot (without the lid) in a 200
oven for about 10 minutes to add a golden brown colour to the dish.