Rice and beans

Name: Rice and beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 100.00 g haricot beans dried; 100.00 g red kidney beans dried; 30.00 ml vegetable oil; 2.00 onions medium; 1.00 green chilli; 0.00 fresh thyme sprig; 225.00 g long grain rice uncooked; 100.00 ml coconut milk; 300.00 ml water boiled; 500.00 ml stock vegetable; 0.00 salt and freshly ground black pepper; 30.00 ml fresh parsley

4 servings Prep: 15 mins, Cooking: 30 mins

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Pulses

By Food24 November 03 2009

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Ingredients (12)

100.00 g	haricot beans — dried
100.00 g	red kidney beans — dried
30.00 ml	vegetable oil
2.00	onions — medium
1.00	green chilli
0.00	fresh thyme — sprig
225.00 g	long grain rice — uncooked
100.00 ml	coconut milk
300.00 ml	water — boiled
500.00 ml	stock — vegetable
0.00	salt and freshly ground black pepper
30.00 ml	fresh parsley

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Method:

Soak the beans overnight, drain and cook in fresh water until soft.

Heat the oil in a frying pan and add the onion, chilli and thyme. Fry until the onion begins to brown. Add the beans and rice.

Pour coconut milk, boiling water and stock over the rice and bean mixture. Season, cover and cook rice very slowly, stirring occasionally to prevent it from sticking. If the mixture becomes too dry, add a little water.

When the rice is cooked, fold in the chopped parsley and serve.