Murcian Brothy Rice with White Beans, Turnip and Cardoon Stalks (Arroz caldoso con habichuelas, nabos y pencas)

Time: 2 hrMarinating: overnight soaking for the dried beans4 servingsapprox. 940 kcal / serving (estimated)approx. 57 g protein / serving

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Method

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Soak the dried beans the day before.
Clean and cut up the vegetables, keeping them in separate bowls because they do not go into the pot at the same time. Grate the tomato, peel the turnip and cut it into finger-thick sticks, peel the cardoon stalks and cut them into two-finger pieces.
Pre-cook the cardoon stalks, change their water after 5 minutes so they do not turn bitter, drizzle with lemon juice, and set aside.
In the pot, brown the meats in oil, then the garlic, tomato, turnip and cardoon stalks, taking care that they do not burn.
Add water and cook over medium-low heat for 1 hour 30 minutes, skimming off the foam. Use 4 parts water to 1 part rice, and top up the water as it evaporates.
Return the water to the previous level, taste and adjust the salt if needed, then add the rice and the saffron.
Cook for about 20 minutes until the rice is done.