Name: Italian Rice and Beans (Riso e Fagioli)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 Servings
Ingredients: 1 cup dried cranberry (borlotti) beans, or 1 14 oz can; 3 cups stock, (pork or chicken); 1 tablespoon extra virgin olive oil; 1 Italian hot pepper; 3 cups marinara sauce; 2 tablespoon salt; 1 cup carnaroli or arborio rice; ½ cup pecorino romano, grated; 1 tablespoon fresh parsley, chopped

This is an old-school Italian Rice and Beans recipe is one of our family's favorites because it's easy to make and the kids always clean their plates. Called Riso e Fagioli, it's creamy like risotto but saucier and more hands-off.

Looking for more Italian rice dishes? Try Rice Dressing with Sausage or The Creamiest Mushroom Truffle Risotto.

A Quick Look at the Recipe

✅Recipe Name: Italian Rice and Beans
⏲️Ready in: 1 hour and 15 minutes (30 minutes if you use canned beans)
👪Makes: 6 servings
📋Main ingredients: borlotti beans, carnaroli rice, and marinara sauce.
⭐Why You'll Love This Recipe: A creamy, saucy Italian rice and beans dish traditional in peasant and lower-income families because it's cheap and the ingredients are easy to find.

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Why This Recipe

This classic Italian Rice and Beans dish is easy to make, inexpensive, and uses ingredients I always have in the pantry. This Calabrian rice dish, aka Riso e fagioli, is simmered in marinara sauce and finished with pecorino romano, making a sharp and creamy dish. It's got a slight hint of spice, a signature of Calabrian dishes like Licurdia (Calabrian Onion Soup).

Unlike risotto, you don't have to stir or babysit this dish because you just put the rice in boiling water and leave it alone. The rice is then combined with marinara sauce and beans to make a similar creamy texture with much less effort. The Calabrian chili pepper gives it the perfect bit of spice to pair with Easy Chicken Cacciatore.

Rice and beans have long been a staple throughout Southern Italy because they transform a few humble ingredients into a filling meal. Our family makes it because it's simple, reliable, and one of those rare dishes the kids actually love.

Ingredient Notes and Substitutions

Carnaroli Rice: Carnaroli rice is perfect for this because it's hard to overcook and its center will stay nice and firm. Arborio rice is a good substitute, but it can get overcooked and mushy if cooked for too long. Make some extra rice for Italian Rice Pudding.
Borlotti Beans: Borlotti beans are also known as Roman beans or Cranberry beans. We used dried beans because they can be a lot more flavorful when simmered in a homemade stock. You can substitute dried fava beans, butter beans, or cannelini beans. To save time, you can skip this process and use a can of beans.
Marinara: You can make a fresh marinara sauce while you're making your beans, or you can use any already made marinara. We usually freeze our Homemade Marinara Sauce, so we use that.
Pecorino: I love pecorino romano for this recipe. It's salty and sharp and pairs well with the creamy rice.
Hot Pepper: You can use an Italian Calabrian chili pepper, or you can substitute a teaspoon of Calabrian chili peppers in oil or crushed red peppers.
Pork Stock: We used homemade pork stock to simmer the beans. You can leave this out if you're using canned beans.

*Please see the recipe card below for more information on the ingredients.

How to Make Italian Rice and Beans

If you're using dried beans, make sure to soak your beans for 8-24 hours in advance. Place them in a pot and cover with cold water. Follow the steps and corresponding numbered images below. (Skip 1 and 4 if using canned beans)

Step 1: Place stock and dried beans in a pot together over high heat. Bring the stock to a boil and lower to a simmer for 45 minutes to an hour.

Step 2: In a large saucepan, add 1 tablespoon of EVOO over medium-low heat. Add the hot pepper and simmer for 2 minutes.

Step 3: Pour in the marinara sauce and raise the heat to medium to bring the sauce to a low simmer.

Step 4: Once the beans are tender, drain them and reserve ½ cup of the cooking stock.

Step 5: Add in the beans and simmer for 15 minutes.

Step 6: While the beans simmer, bring a medium pot of water to a boil. Add 2 tablespoon of salt. Add the rice to the pot and boil for 13 minutes until the rice is al dente, no longer hard at the core but still firm.

Combining rice with beans and marinara sauce.

Step 7: Drain and transfer to the marinara sauce and beans. Combine and simmer for 2 more minutes while stirring. Stir for 2 minutes until the rice and sauce come together. If the mixture seems too thick, stir in ¼ to ½ cup of the reserved bean stock until it reaches a creamy consistency.

Combining parmesan and parsley with the rice and beans.

Step 8: Stir in the Pecorino Romano and fresh chopped parsley. The final dish should be creamy and spoonable, not dry like a pilaf.

Serve Italian Rice and Beans as a side dish with easy classics like Italian Chicken Cutlets and Sauteed Rapini with Garlic. It's an easy side dish you can put as much into as you want, whether you make the beans from scratch or go the quick route and open up a can.

Pro-Tips

This recipe uses beans soaked overnight for 24 hours. You may need to adjust the cooking time for your beans if you don't soak them or soak them for less time.
If you use canned beans, save ½ cup of extra starchy water from the boiled rice to add to the marinara sauce in place of the extra pork stock.
Salt the water with 2 tablespoon of salt. It will help add so much flavor to the rice.
Make sure to simmer the rice with the marinara sauce for 2 minutes or so, so that the marinara soaks into the rice.
I love to serve this dish with other red sauce dishes like Italian Meatloaf!

Serving Suggestions

Rice and beans is a classic dish in every culture because its easy and cheap to make. In our Italian-American household, It's a dish that goes with a lot of our favorites.