Arancini with Bean Ragù: A Delightful Italian Appetizer
Arancini with bean ragù, also known as “Arancini con ragù di fagioli,” are a crispy and satisfying Italian appetizer that combines the richness of saffron-infused rice with the earthy goodness of red bean ragù. These delicious rice balls are filled with a flavorful bean ragù, encased in a golden, crunchy breading, making them the perfect starter for any meal. The traditional Italian arancini is often filled with meat or cheese, but this recipe offers a unique twist with red beans and vegetables, giving it a fresh, hearty flavor.
Category: Antipasti (Appetizers)
Serving Size: 12 Arancini
Ingredients
| Ingredient | Quantity |
|---|---|
| Vialone Nano rice | 300g |
| Saffron | 1 pinch |
| Butter | to taste |
| Grana Padano DOP cheese (grated) | 70g |
| Pre-cooked red beans | 300g |
| Celery | 15g |
| Carrots | 15g |
| Red onions | 20g |
| Garlic | 1 clove |
| Extra virgin olive oil | 25g |
| Tomato passata | 100g |
| Smoked scamorza cheese | 30g |
| All-purpose flour | 100g |
| Water | 200g |
| Salt | to taste |
| Breadcrumbs | to taste |
| Seed oil for frying | to taste |
Instructions
Step 1: Cook the Rice
Start by preparing the rice. In a saucepan, lightly toast the Vialone Nano rice for a few minutes. Once toasted, cover the rice with water and cook according to the usual method. When the rice is halfway cooked, add the saffron diluted in a small amount of water, and season with a pinch of salt. Once the rice is fully cooked, remove from heat and stir in the grated Grana Padano cheese until it is completely absorbed. Transfer the rice to a well-greased container, press it down to flatten, and let it cool to room temperature for about two hours.
Step 2: Prepare the Bean Ragù
While the rice cools, prepare the bean ragù. Start by finely chopping the celery, carrots, red onions, and garlic using a food processor or knife. Heat a splash of extra virgin olive oil in a saucepan, and sauté the chopped vegetables until they soften, about 5 minutes. Add the pre-cooked red beans, having drained and rinsed them beforehand, and stir to combine. Pour in the tomato passata and a small amount of water to create a slightly thinner sauce. Simmer for about 10-15 minutes, allowing the flavors to meld together and the ragù to thicken.
Step 3: Make the Batter
Next, prepare the batter for the arancini. In a mixing bowl, combine the flour and water, whisking vigorously until you have a smooth, lump-free batter. Season with a pinch of salt to taste.
Step 4: Shape the Arancini
Once the rice is cooled, begin forming the arancini. Take a small handful of the rice and flatten it into a disk shape in your palm. Place a spoonful of the red bean ragù in the center, then close the rice around the filling, shaping it into a ball. Repeat this process for all the rice and ragù.
Step 5: Coat the Arancini
Once all the arancini are formed, dip each one first into the batter, allowing any excess to drip off. Then roll them in breadcrumbs, ensuring they are evenly coated.
Step 6: Fry the Arancini
Heat the seed oil in a deep frying pan or pot over medium heat. Once the oil reaches a temperature of about 170°C (340°F), carefully drop the arancini into the hot oil, one at a time. Fry in batches to avoid overcrowding. Cook until the arancini are golden brown and crispy on all sides, which should take about 3-4 minutes.
Step 7: Drain and Serve
Remove the arancini from the oil and drain on a paper towel-lined plate. Allow them to cool for a few minutes before serving. These arancini with red bean ragù are perfect as an appetizer, and you can serve them with a side of tomato sauce or a light salad for a complete meal.
Enjoy these delicious, crispy rice balls with a hearty bean ragù filling—perfect for sharing with family and friends as a tasty start to any meal!
Nutritional Information (Approx.)
| Nutrient | Amount per Serving (1 Arancino) |
|---|---|
| Calories | 170 kcal |
| Protein | 5g |
| Carbohydrates | 22g |
| Fat | 7g |
| Fiber | 3g |
| Sugars | 2g |
| Sodium | 180mg |
| Cholesterol | 15mg |
Tips and Variations
- Feel free to experiment with different types of cheese for the filling, such as mozzarella or fontina, for a unique twist on the classic arancini.
- You can use other beans like cannellini or chickpeas in place of the red beans for a slightly different flavor.
- For a lighter version, try baking the arancini in the oven at 180°C (350°F) until golden and crispy, instead of frying.
These Arancini with Bean Ragù are a wonderful and innovative take on a traditional Italian dish. Enjoy them as an appetizer for a dinner party, or even as a savory snack any time of day!
