Alto Aragon’s Recao: A Rustic Rice and Bean Dish
Recao from Alto Aragon is a humble, flavourful meal that brings family memories to life. This piece follows a traditional method, presenting the ingredients and steps in clear, practical form while keeping the essence of the original dish. The aim is to offer a straightforward guide that anyone in Canada or the United States can follow to recreate this comforting staple with accessible components.
Ratings and opinions arrive from readers who appreciate the dish, noting its unique blend of potatoes, rice, and aromatic vegetables. The recipe invites cooks to explore textures and layers of flavour, from soft beans to creamy mash and a fragrant rice base. This guide emphasizes simplicity, using common pantry items to achieve a satisfying, authentic result.
Ratings: 1/5 stars
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- 250 g Pilar potatoes
- 150 g Aragon rice
- 1 onion
- 1 head of garlic
- 8 wafers of rice paste
- 1/2 tablespoon red pepper
- 1 bay leaf
- extra virgin olive oil
- Salt
- 4 sprigs rosemary
- Peel and chop the onion. Peel the top of the garlic head slightly; leave the cloves in place.
- Put the beans in a saucepan with cold water and bring to a gentle boil over medium heat.
- Boil for about 5 minutes. Change the water and continue cooking until the beans begin to soften.
- Add the garlic head, onion, bay leaf, paprika, oil, and salt. Let the mixture simmer until the beans are tender and the flavours mingle.
- When the bolichs are tender, drain and separate the cooking water into two pots.
- In one pot, cook potatoes to prepare a homemade mash later. In the other, cook the rice to be used for a risotto-style base.
- Form boliches with the rice paste on waffles and make rolls stuffed with a crushed head of garlic for a rustic, textured bite.
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