| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Caribbean | Caribbean, Light | 1 | servings |
INGREDIENTS
| 200 | g | Red kidney beans |
| 2 | l | Water |
| 1 | Onion; peeled and chopped | |
| 1/2 | dl | Oil |
| 50 | g | Butter |
| 1 | Clove garlic; peeled and crushed | |
| 1 | Chilli | |
| 100 | g | Smoked bacon in strips |
| 2 | Plum tomatoes; chopped | |
| 400 | g | Rice |
| 1 | dl | Coconut cream |
| 4 | Spring onions; sliced | |
| Salt and pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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