This popular dish can be served as an accompaniment to other Caribbean foods.
Serves
4
Prep
10 minutes
Cook
20-25 minutes
Nutrition information
Each 239g serving contains (excludes serving suggestion)
- KCal
- 314
- Carbs
- 57.3g
- Fibre
- 6.0g
- Protein
- 8.7g
- Fat
-
4.3g
(Low)
- Saturates
-
2.6g
(Low)
- Sugars
-
1.8g
(Low)
- Salt
-
0.12g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
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
Method
Method
Recipe 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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Total Cook Time (in minutes)
400 mins
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