Kidney bean rice

Yield: 1 servings

Measure 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

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.

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