Rice and beans

This popular dish can be served as an accompaniment to other Caribbean foods.

Serves

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

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

Method

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.

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