- 12 oz dried red kidney beans
- 4 tablespoons oil
- 8 oz long grain rice
- 1 largish onion, peeled and finely chopped
- 1 large green pepper, quartered, de-pithed and chopped into ¾” chunks
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- Dash of tabasco sauce
- Salt to taste
- 1¾ pints vegetable stock
- 1 lb ripe tomatoes, peeled and coarsely chopped or 1 lb canned tomatoes drained and rinsed
- Soak the dry red kidney beans in water overnight. Drain and put into fresh water. Bring to the boil and boil vigorously for 10 minutes and then lower the heat and cook until just tender. Rinse before adding to the dish.
- Heat the oil in a large, deep saucepan or wok.
- Add the rice and cook until just turning opaque. Add the onion, pepper, cumin and coriander. Cook gently for a further minute or two.
- Add the tabasco, salt, stock and beans and bring to the boil. Cover, lower the heat and cook for about 40 minutes, stirring occasionally, until the rice is just tender and most of the liquid has been absorbed.
- Add the tomatoes and stir in gently. Cook for a further minute or two uncovered.
- Serve hot.
Serves 4 – Great with a finely chopped salad and some poppadoms as a vegetarian meal.