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Name: Rice and Kidney Beams
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Kidney beans; 200 Grams Block creamed coconut Grated; 3-4 Tsp Salt; 1 Knob Butter; 1 Whole Scotch bonnet chilli; 1 Spring onion Green end only, chopped; 1 Sprig Fresh thyme sprig; 1 Clove Garlic; 1 Tsp All-purpose seasoning; 500 Grams Pure basmati rice

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INGREDIENTS

Kidney beans
200 Grams Block creamed coconut ; Grated
3-4 Tsp Salt
1 Knob Butter
1 Whole Scotch bonnet chilli
1 Spring onion ; Green end only, chopped
1 Sprig Fresh thyme sprig
1 Clove Garlic
1 Tsp All-purpose seasoning
500 Grams Pure basmati rice

INSTRUCTIONS

Boil kidney beans for 10 mins

Mix creamed coconut with 2 litres/3.5 pints of not water

Add coconut, salt, buttfer, chilli, spring onion, thyme, garlic and all-purpose seasoning to the pan of beans and boil for 15-20 mins

Rinse rice twice under cold running water, drain

Add to the pan

Make sure liquid is 2.5/1 in above the level of the rice

Cook for 20-25 mins on really gentle heat until all water is absorbed and rice is tender

Don't life lid during cooking - you'll release all the moisture

When rice is cooked put cling film or foil over the top to seal/cover

NOTES

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Nutrition

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Serving Size: 1 Serving (355g)
Recipe Makes: Servings

Calories: 961
Calories from Fat: 832 (87%)

Amt Per Serving		% DV

	Total Fat 92.5g	123 %
	Saturated Fat 58.3g	291 %
	Monounsaturated Fat 24.2g
	Polyunsanturated Fat 3.8g
Cholesterol 243mg		75 %
Sodium 351.6mg		12 %
Potassium 514.6mg		14 %
Total Carbohydrate 29.3g		9 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 21g
Protein 8.6g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 961

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