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    Rice & beans

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    Rice & beans

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6

    Ingredients

    2 tbsp vegetable oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    300g long grain rice
    1 tbsp chopped thyme
    3 bay leaves
    1 tsp paprika
    500-600ml chicken or
    vegetable stock
    50g creamed coconut, chopped
    400g can red kidney beans, drained and rinsed
    400g can black-eyed beans, drained and rinsed

     

    Method

    1. Heat the oil in a large saucepan and fry the onion over a low heat for 5 minutes. Stir in the garlic and rice, and cook for 1 minute.

    2. Add the thyme, bay leaves, paprika and stock, and bring to a gentle simmer. Cover with a lid and cook gently for 10 minutes until the rice is tender and the stock is absorbed. Stir the rice occasionally during cooking and add a dash more stock or water if the rice dries out before it’s cooked.

    3. Stir in the coconut cream, both types of beans and cook gently for a further 3-5 minutes until the coconut has melted and the beans are hot. Stir frequently so the rice doesn’t stick. Season and remove the bay leaves before serving. 

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