Ingredients
| 250 gm dry weight |
red kidney beans |
| 1 |
medium to large onion |
| 500 gm |
FAIRTRADE brown basmati rice |
| 50 gm |
creamed coconut |
| 2.5 ml |
thyme |
| 2.5 ml |
oregano |
| 5 ml |
chilli powder |
| 2 |
cloves garlic |
| FAIRTRADE |
Sources
Rice
Pulses
Herbs and Spices
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Method
Preparation
Soak the kidney beans overnight in plenty of cold water.
Skin and chop the onion.
Skin and crush the garlic.
Wash the rice.
Cooking
Drain the beans, and put them in a pan with the onion and garlic and one litre of water.
Bring to the boil, cover and simmer for about 1 hour. Check that the beans are getting on.
Add the coconut cream, herbs and spices and a pinch salt together with a good dose of fresh ground black pepper.
Add the rice and stir through.
Bring to the boil again and then cover and simmer for about 25 minutes.
Check the mix every 5 minutes or so, and if the dish threatens to dry out before the rice is fully cooked add another 50 ml water. (500 gm rice will absorb about 1 litre of liquid).
To serve
Check seasoning and serve hot.
Variation
Add a little salt pork or bacon to the pan with the beans.
There are as many variations and opinions as there are islands in the Caribbean.
Use gunga, black eyed, red kidneys, pinto, whatever you have but a coloured bean gives contrast to the rice.
The only variation is in cooking time as the smaller beans cook a little quicker.
Time saver - use a can of Suma black beans and / or a can of Suma aduki beans.
Start with frying the onion and then simply add the spices and creamed coconut, and a little stock or water.
Make sure the rice has plenty of water to absorb as above.
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