Kidney bean rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Red kidney beans |
| 2 | litres | Water |
| 1 | Onion; peeled and chopped | |
| ½ | decilitre | Oil |
| 50 | grams | Butter |
| 1 | Clove garlic; peeled and crushed | |
| 1 | Chilli | |
| 100 | grams | Smoked bacon in strips |
| 2 | Plum tomatoes; chopped | |
| 400 | grams | Rice |
| 1 | decilitre | Coconut cream |
| 4 | Spring onions; sliced | |
| Salt and pepper | ||
Directions
Soak the red kidney beans for at least 4 hours. Change the water occasionally.
Sweat the onions in half oil, half butter until soft. Add the garlic and chilli and sweat for a further minute. Add the beans, water, smoked bacon and tomatoes. Simmer until the beans are cooked.
Add the rice and coconut cream and simmer slowly under a lid until the rice is tender and all the water has been absorbed. Finally, add the sliced spring onions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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