RED KIDNEY BEANS WITH COCONUT AND CASHEWS -
SERVED WITH RICE

Red Kidney Beans with Coconut and Cashews – Served With Rice

Preparation time 8 minutes
Cooking time 20 minutes
Serves 4

• Large desert spoon of vegetable oil

• 2 onions

• 2 garlic cloves

• 1 medium carrot, thinly sliced

• 1 orange pepper, de-seed and chopped

• 2 bay leaves

• 1 tablespoon smoked paprika

• 3 tablespoons of tomato puree

• 14 fl oz of can coconut milk

• 4 teaspoon of bouillon powder

• 1 tin of whole peeled tomatoes, chopped

• 1 can of kidney beans, drained

• 4 oz cashew nuts

• 150 ml of water

• Small amount dried coriander

• 300 – 400ml of your choice of rice to go with the dish

Place the rice in a large pan and either simmer with 600 – 800ml of water for 15 minutes or until soft (absorption method.) Fluff up the rice with a fork before serving. Or simmer for 15 minutes / until soft with plenty of water and drain before serving. The second method is better for whole grain rice.

While the rice is simmering – heat the oil in a large saucepan add your onions and carrots and leave to fry for few minutes. Then add garlic, pepper, bay leaves and keep frying for a further five minutes until the vegetables are soft and brown.

Then add the paprika, tomato puree, tomatoes, water, beans and coriander and simmer until vegetables are tender.

Then to finish just add your cashew nuts and season to your requirements. Also, to taste, you can to add some fresh yogurt to go on top.

 Robert Buchanan, Magic Bean.