Ashy's vegetarian recipes
©Ashy Macbean 2004
This is a very simple recipe, but the result is exceptionally good. Any rice will do, but use basmati and the final dish will be even more impressive.
The quantity of beans I suggest is about what you'll get if you open a tin and drain and rinse the beans. If you use coconut milk from a tin or tetra-pak, stretch it out by adding water to make up the required amount.
Ingredients
1 mug of rice
1.6 mugs of thin coconut milk
200-250g of cooked kidney beans
Salt
Throw everything into a pan and stir. Bring the mixture to the boil then turn down the heat as far as possible. Stir once more and cover the pan tightly. Cook until the rice is soft and all the liquid has been absorbed - about twenty-five minutes.
You can enjoy this dish on its own, with a raita
or with something more substantial such as dhal.
Just before I wrote the recipe, I served the dish with courgettes
in spicy tomato sauce. It went down rather well.