| 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.
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