Tender Braised Asado with rice and beans is the perfect heartwarming meal. A tender cut of short ribs braised on the stovetop with white wine, rosemary, and plump white beans, served with basmati rice to soak up all the delicious flavor. It’s SO GOOD.
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Long, slow cooked meals sometimes make you think of the wintertime, but if I’m being honest, after a full day of summer play in the sun, what I really want- no matter the season- is a hearty meal to sit down to at the end of the day.
What a week of dinners will look like in our house:
- Sunday: roast chicken and potatoes dinner
- Monday: easy Honey Salmon Skillet Dinner
- Tuesday: Pizza Night with homemade pizza dough
- Wednesday: this delicious asado (or ill save this for the weekend)
- Thursday: Garlic Breadsticks and a soup
And this dinner really has everything- simple ingredients but incredible flavour. Im getting so hungry just thinking about a bowl of this stew!!
Is asado the same as short ribs?
Lets get this answered straight away- Asado is otherwise known as short ribs(the more common American name).
I buy a large piece of meat with the bone on, which adds lots of flavours, but you can use little pieces if you prefer, just make sure its bone-in.
This cut of meat needs a slow cook- and once you get it up its pretty hands off(besides stirring the beans a couple times throughout).
The house smells so incredible every time we put this dinner up!
Braising is a technique of searing meat in a hot pan, and then adding liquids(wine in our case), covering the dish and letting it cook slowly in the liquid.
This recipe is for a stovetop braised asado- no oven required. We cook the beans in the same pan as the meat, along with sliced onions, garlic, and herbs, and the result is an incredibly flavored, well balanced meal.
I like to cook the rice seperately- follow my tips for the perfect basmati rice every time!
What to Serve With Braised Asado
This tender, fall apart braised asado pairs perfectly with plump white beans and onions, with rice on the side to soak up all the delicious, stew-like flavours.
If you want something green as well, I would go with a side of string beans!
How to Make Braised Asado
This recipe is a simple, easy to make recipe for braised asado. Don’t be scared of the cooking time- once you get the meat on the fire there’s really no work involved.
First I like to prep all the ingredients: this is called Mise En Plase(which means everything in its place in French!).
- Soak the beans
- Season meat with salt and pepper
- Slice onions and garlic
- Wash and dry herbs
Now that everything is ready, let’s start to cook!
- Sear the meat in a hot, cast iron pan(I use this pan in my kitchen). Set the meat aside.
- To the same pan, add onions and garlic and saute.
- Add spices, herbs, and wine.
- Add the asado back into the pan and sprinkle around the beans.
- Add water, cover tightly, and cook 4 hours. You will know the meat is ready when it is tender and falls apart when pierced with a fork.
- Cook the rice seperately and eat hot!
I hope you love this one! If you try this recipe please leave a comment and star review below, your feedback is so helpful to other cooks!
Tender Braised Asado with Rice and Beans
For the meat:
- 1 cup dried big white beans plus 1 teaspoon salt for seasoning
- 1 kilo bone-in asado
- ¼ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoon oil
- 3 onions thinly sliced
- 4 cloves garlic thinly sliced
- 2 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- ⅛ teaspoon white pepper can substitute with black pepper
- ½ cup white wine
- 3 ½ cup water
- Rosemary sprig
For the rice:
- 1 cup basmati rice
- 1 ½ tablespoon oil
- 1 teaspoon salt
- ¾ teaspoon pepper
- 2 cup water
- ⅓ cup sliced almonds
- Parsley for serving
- Place the beans in a heat proof bowl or pot and cover with boiling water. Let sit until ready to use.
- Season meat with half the salt and pepper per side. Heat oil in a heavy bottomed saucepan and sear the meat until golden brown on both sides, about 4 minutes per side. Set aside.
- To the same pan, add all the onions and cook for 10 minutes, then add the garlic, spices and wine. Stir to combine, and carefully nestle in the asado. Add the rosemary sprig on top of the meat. Sprinkle the beans around the meat and season with the additional 1 teaspoon salt. Pour over water, cover the pan tightly, and cook for 4 hours over low heat, stirring the beans occasionally.
For the rice:
- Place the rice in a bowl and cover with water. Let soak for 30 minutes. This is an important step to make sure the rice cooks evenly.
- Heat oil in a pot and add the rice. Stir for one minute, then add water and seasoning.
- Bring to a boil and let boil for 3 minutes, then lower the heat to a simmer and cover. Cook for 12 minutes. Turn off the heat and let sit with the lid on for an additional 5 minutes. Fluff the rice with a fork.
- For the almonds, heat the oven to 180º. Roast the almonds till golden, about 20 minutes, checking to make sure they don’t burn.
- When ready to serve, top the rice with almonds and chopped parsley, and serve alongside the meat and beans.