This popular dish can be served as an accompaniment to other Caribbean foods.
Serves
4
Prep
10 minutes
Cook
20-25 minutes
Each 239g serving contains (excludes serving suggestion)
KCal
308
Carbs
61.3g
Fibre
5.9g
Protein
8.9g
Fat
2.9g
Saturates
0.60g
Sugars
4.1g
Salt
1.50g
Portion Fruit & Veg
0
Ingredients
Ingredients
400g kidney beans
450ml vegetable stock
150ml coconut milk
1 tsp fresh thyme, chopped
3 spring onions, sliced
1 green chilli, finely chopped
225g long grain rice
freshly ground black pepper
- Drain and rinse the beans, place in a large pan and add the stock.
- Bring to the boil and simmer for 5 minutes.
- Add the remaining ingredients, cover and simmer for 15-20 minutes or until the liquid has absorbed and the rice is cooked.
- Season well and serve.
Chefs tips
- Try using other beans such as black eye beans, borlotti beans or a tin of mixed beans.
- Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.
