Rice, cabbage and beans

Rice with cabbage and beans (arròs amb col i fesols) is one of the humblest and most representative dishes of the cuisine of the Terres de l'Ebre. Born from the farm pantry, it combines three basic ingredients of the area: Delta rice, winter cabbage and dried beans. Traditionally it was cooked slowly at home and during working days in the fields, often enriched with products from the pig slaughter that gave it depth of flavour. The result is a creamy, hearty and comforting rice dish.

Closely tied to the colder months, it is part of the area's winter cooking and can be found especially in traditional cuisine offerings and events linked to seasonal cooking.