Red Beans and Rice
I created this rice dish to accompany my Cuban vegetable picadillo recipe. To make it, you will need:
- 200g long grain rice
- 1 can of coconut milk
- 1/2 tsp turmeric
- 1/2 tsp crushed chilli flakes
- 2 tbsp passata
- 1/2 onion (chopped)
- 1/2 tsp salt
- 200g red kidney beans
- 1 tsp cumin seeds
- 1 garlic clove (crushed)
- 1 tbsp olive oil
- handful of frozen peas (rinsed)
Heat the oil in a medium size pan, and add the garlic, onion and turmeric and stir on a medium heat for 3 minutes.
Add the passata, chilli flakes and kidney beans and stir for 3 minutes.
Add the remaining ingredients, and fill the empty coconut can with water and add that to the mixture.
Stir on a high heat until the mixture is gently boiling, then cover the pan with a lid and reduce the heat to low for 10 minutes.
Turn off the heat, add the peas, stir and replace the lid for 5 minutes.
Serve or transfer to a serving dish.