Rice and beans – the recipe
Rice with red beans
Ingredients
- 80 g kidney beans
- 1/4 pepper bell
- 5 cm celery
- 1/4 onion
- About 1/2 handful of coriander leaves
- 1 tablespoon oil
- 1 sprig thyme
- 3 dl coconut milk
- 120 g rice
- 1 chili pepper fresh
Instructions
- Soak kidney beans overnight in plenty of water (the water must cover the beans well).
- The next day, drain the beans and put them in a pan. Cover with fresh water and bring to a boil. Put the lid on the pan and simmer for about 90 minutes. The beans should be soft. Put the beans and their cooking water aside.
- Wash the chili peppers and celery and cut them into pieces of about 0.5 cm.
- Peel and chop the onion
- Chop the coriander leaves
- Heat oil in a pan, add beans with cooking water, cover with coconut milk, add chopped vegetables, onion, and thyme sprig, and bring to a boil.
- Add the rice, cover, and simmer at low temperature (important: low temperature, otherwise the rice will not cook well!) until the rice is done.
- Prick the chili pepper several times with a fork and place on top of the bean and rice mixture.
- When the rice is stirred, remove chili, stir, and place chili back on top. The chili should just add flavor but not too much heat.
- Add more coconut milk if needed.
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