📝 Instructions
= Recipe
1. In a large pot, heat 0.25 cup extra-virgin olive oil over medium. Add 6 garlic cloves (roughly chopped), 2 large carrots (scrubbed and finely chopped), 2 celery stalks (finely chopped), and 1 large yellow onion (finely chopped); season with a good pinch of kosher salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
2. Add 0.5 tsp ground turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add 0.333 cup white jasmine rice (rinsed), stir, and cook for 1 minute. Add 30 oz navy or cannellini beans (two 15-oz cans, rinsed) and 1 tbsp dried dill (or 1/4 cup chopped fresh dill); season well with salt (about 1 1/2 tablespoons) and black pepper to taste. Stir and cook for 1 minute.
3. Add 6 cups water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and the beans are creamy, about 30 minutes. Taste for seasoning. Serve with lemon, if you like.
