Lattuce Caskets Stuffed with Red Rice and Black Beans

Servings: 4
Prep time: 20
Cooking time: 40
  1. Heat up lattuce leaves for a few seconds in boiling water, place them in cold water and then on a canvas to dry
  2. Cover rice in a pan with 450 ml of lattuce boiled water, and cook with cover for about 34-40 minutes on a low fire, until the liquid will be absorbed.
  3. Drain beans, and cook them with a pressure cooker with 2 glasses of water for about 30 minutes from the whistle. Then let them rest in the cooking broth.
  4. Fry grated shallots in a saucepan for 5 minutes with 3-4 tablespoon oil, then add peeled tomatoes. Salt and add ginger, then go on for 10 minutes .
  5. Put drained beans in a cold water bowl. So prepare 2 tablespoon of intact black beans, smash the others and mix them with the hot rice; add salt and 3-4 tablespoon of tomato sauce, amalgamating.
  6. Put rice on lattuce leaves, close them and place them in the centre of plates, cover them with the remaining tomato sauce. Decorate with beans and dish out.