Norma’s Red Kidney Beans and Rice

 

 

 

Ingredients

4 cups water

½ tin kidney peas drained

1 spring onion

1 tbsp oil (optional)

2 dessert spoons of coconut cream

1 cup rice same size cup as water

Salt to taste

Sprig of Thyme (optional)

 

 

 

Method

 

Cook peas in a sauce pan of boiling water for ten minutes. Next add the chopped spring onion, oil and coconut cream and salt. Boil for a further five minutes and add the washed rice. Bring to the boil, stir and cook on low heat with the lid on for about 20 minutes until all the water has been absorbed by the rice. The rice grains should be tender and separate. If still uncooked but dry add a few tablespoons of water and continue to simmer.

 

 

 

Want to make it even tastier?

 

Try soaking dried Kidney beans overnight and then cooking until tender as described on the packet. Kidney beans must be cooked thoroughly and in this recipe should be cooked until soft but not dissolving. Then add the seasoning to the peas as described above and add the washed rice cooking it in the water you cooked the peas in. A sprig of thyme can be added to the cooking water, but this is optional.