São Domingos Mine Olive Oil Beans with Potatoes and Rice

A pot of olive oil beans brings together simple ingredients: butter beans, onion, garlic, bay leaf, potato, rice and coriander. In the version collected in Mina de São Domingos, the potato is added when the beans begin to soften; the rice is added only near the end and finishes cooking with the heat turned off.

A recipe collected in Mina de São Domingos

The Alentejo Gastronomic Charter records this preparation in Corte do Pinto, in the municipality of Mértola, based on the collection made by Maria de Jesus Vasques Martins. The document presents it as an example of the simplicity of Alentejo cooking. The source does not identify it as a dish specifically associated with Christmas: it is a pot dish for any time of year.

Serves: 4 people
Total time: about 1 hour and 45 minutes, plus 8 to 12 hours to soak the beans

Ingredients for 4 people

• 300 g dried butter beans
• 1 medium onion (about 150 g), chopped
• 3 garlic cloves (about 15 g), sliced
• 1 bay leaf
• 70 ml Azeite Cartuxa Virgem Extra 2026
• 350 g peeled potatoes, cut into 2 cm cubes
• 100 g carolino rice
• 15 g fresh coriander, chopped
• 1.8 l water for cooking, plus water for soaking
• 7 g salt, or to taste

Method

1. Soak the beans. Cover the 300 g of beans with plenty of cold water and leave to soak for 8 to 12 hours. Drain and discard the soaking water.
2. Start cooking. In a large pot, combine the soaked beans, onion, garlic, bay leaf and 70 ml of olive oil. Cover with the 1.8 l of fresh water. Bring to the boil, then reduce to a low heat. Cook for about 50 to 75 minutes, with the pot partially covered, until the beans begin to yield when pressed but still retain their shape. If necessary, add hot water gradually to maintain enough broth.
3. Add the potato. Add the 350 g of cubed potatoes and the 7 g of salt. Cook for a further 12 to 15 minutes, until the potatoes are almost tender and the beans are soft. Remove the bay leaf. Taste and adjust the salt.
4. Finish with rice and coriander. Add the 100 g of rice and the 15 g of chopped coriander. The broth should cover the solids by about two finger widths; add hot water if it has reduced too much. Stir and simmer gently for about 10 to 12 minutes, until the rice is almost cooked but still slightly firm. Turn off the heat, cover the pot and leave to stand for 5 minutes so the rice can finish softening. Serve with plenty of broth, without allowing it to dry out.

Tips for getting it right

The cooking time for the beans varies depending on their age; use their texture as your guide, not just the clock. Keep an eye on the broth after adding the rice, as it will continue to absorb it while resting. If serving later, set aside a little hot water to loosen the dish again.

Wine pairing

EA Branco 2025 – Vinho Regional Alentejano, served chilled, is a suggestion to accompany the olive oil and herbs without overpowering this delicate dish.

Storage

Allow to cool promptly and store in a sealed container in the refrigerator for up to 2 days. When reheating, add a little water and heat thoroughly, as the rice thickens the broth. Do not leave cooked rice at room temperature for hours.

More recipes in the series

Olive oil is part of the cooking process from the very beginning. If you are looking for a meat dish for another meal, see our potato migas with fried pork ribs.

Source

Alentejo Gastronomic Charter (2013), p. 802, “Feijão de Azeite”, Mina de São Domingos, parish of Corte do Pinto, Mértola. Collected by Joaquim Pulga from Maria de Jesus Vasques Martins, in 2012.

Recipe collected in Alentejo, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog. We retained the sequence of cooking the beans with onion, garlic, bay leaf and olive oil, adding the potato when it begins to soften and finishing with rice and coriander, turning off the heat before the rice is fully cooked. The source does not specify quantities; the measurements, approximate times, five-minute resting period and storage guidance are practical adaptations for four people.

Illustrative image generated for this article.