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Rice and beans

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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
KCal
314
Carbs
57.3g
Fibre
6.0g
Protein
8.7g
Fat
4.3g
Saturates
2.60g
Sugars
1.8g
Salt
0.12g
Portion Fruit & Veg
0
Ingredients
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Ingredients
400g kidney beans
450ml low-salt vegetable stock
150ml half-fat coconut milk
1 tsp fresh thyme, chopped
3 spring onions, sliced
1 green chilli, finely chopped
225g long grain rice
freshly ground black pepper
  1. Drain and rinse the beans, place in a large pan and add the stock.
  2. Bring to the boil and simmer for 5 minutes.
  3. Add the remaining ingredients, cover and simmer for 15-20 minutes or until the liquid has absorbed and the rice is cooked.
  4. 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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