Rice and Red Beans

Serves: 4

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Total Time: 70

Prep Time: 10

Cook Time: 60

• 250 gram(s) dried red kidney beans
• 375 gram(s) boneless bacon joint (if you need to buy a bigger piece, freeze half for up to one month)
• 1  tomato, chopped
• 2  thyme sprigs
• 1  hot chilli, deseeded and chopped
• 1  onion, chopped
• 1  garlic clove, crushed
• 50 gram(s) creamed coconut, grated
• 300 ml (½ pint) American easy-cook rice

Method

1. Put the dried red kidney beans into a large bowl, cover with 750ml (11?4 pint) cold water and leave to soak overnight.
2. Tip the beans into a large pan, together with the water they were soaked in. Bring to the boil and cook at a rolling boil for 10min (this is important to kill toxins).
3. Add the bacon joint, chopped tomato, thyme sprigs, chopped chilli and onion, crushed garlic and creamed coconut, and simmer for 30min, covered.
4. Add 600ml (1 pint) boiling water and tip in the rice. Cover and cook for 20min - lift the lid and test to see if the rice is tender and the liquid has been absorbed.
5. Return the lid and leave off the heat for 5min to allow the rice to plump up. Serve with little gem lettuce leaves and coleslaw.
6. COOK'S TIP You can avoid having to soak the beans overnight by using a microwave oven. Put the beans into a bowl and cover with 600ml (1 pint) boiling water, cover with clingfilm, pierce, then microwave for 15min on Medium (based on a 900W) oven.

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