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Rice and Beans

Ingredients
  Red kidney beans 8 Ounce, dried (250 Gram)
  Coconut milk 1 Pint (600 Milliliter)
  Fresh thyme sprigs 2
  Spring onions 2 , finely chopped
  Fresh green chilies 1 , deseeded and finely chopped
  Long grain rice 1 Pound (500 Gram)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large bowl, soak the red kidney beans in cold water overnight.
2) In a large pan, cook the kidney beans in 900 ml / 1 1/2 pints boiling water for about 30 minutes, until almost tender.
3) Stir in the coconut milk, spring onions, thyme, chili, salt and pepper to taste, then bring to a boil and boil rapidly for 5 minutes.
4) Stir in the rice and gently simmer over a low heat for about 20-25 minutes until almost dry, drain the rice and beans if required.

SERVING
5) Spoon into a serving dish and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3520 Calories from Fat 1001

% Daily Value*

Total Fat 120 g184%

Saturated Fat 102.6 g512.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 506 mg21.1%

Total Carbohydrates 530 g176.6%

Dietary Fiber 46.6 g186.2%

Sugars 22 g

Protein 93 g186.2%

Vitamin A 12.1% Vitamin C 99.9%

Calcium 34.6% Iron 155.2%

*Based on a 2000 Calorie diet

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Rice And Beans Recipe