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Peperonata with black rice and kombu beans

Peperonata with black rice and kombu beans

Peperonata is a traditional Italian stew of onions and sweet peppers, here we propose it with black rice and beans and we must really say that the result is so joyful, rich in colors and taste! But it is also healthful because it is a source of precious antioxidants, vitamins and mineral salts and well balanced with carbohydrates and proteins. To complete this version of peperonata we use the kombu seaweed, that, added to beans, make them more digestible. Moreover, kombu seaweed brings also iodine, useful for the proper functioning of thyroid, and a substance called alginic acid, able to purify the body by binding to heavy metals and removing them. Enjoy your meal!

Ingredients for 4 persons

Ingredients for peperonata

1 kg of sweet peppers, yellow and red
1 onion
400 grams crushed tomatoes (or 600 grams of fresh tomatoes when it is season)
Sea salt
Black pepper
Extra virgin olive oil

Ingredients for the side dishes

150 grams of black rice
250 grams of dry beans soaked for one night in a bowl full of water
2 cm each person of dried kombu seaweed
Extra virgin olive oil
Soy sauce
Black pepper

Preparation of the side dishes

Cook black rice in abundant salt water in accordance with the timing reported on the package. Soak for 15 minutes the kombu seaweed in a bowl full of cold water. In the meantime, put the beans in a pot and cover them with cold water. Cook the beans in accordance with the timing reported on the pack or until they will be tender. When there are 20 minutes left at the end of cooking add the kombu seaweed. Finally, drain the beans and dress them with extra virgin olive oil and black pepper, save the kombu.


Rinse the peppers and remove the white part and the seeds. Cut the peppers into strips of approximately 2 cm width. Cut into thin slices the onion and sauté it in a frying pan with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the peppers, stir and go on cooking on a high heat. After some minutes add the crushed tomatoes, a pinch of salt and pepper and cook on a low heat for about 30-35 minutes, from time to time stir, don’t cover the pan. If it is needs add a little water during cooking. Serve the peppers with some basil leaves and, as a side dish, black rice, beans and kombu seaweed seasoned with some drops of soy sauce and sesame seeds.
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