I love beans and I could just about live on them. Kidney, haricot, canellini, green, pinto, soya… There's never a shortage of beans in my kitchen and I always love finding new ways to enjoy them. This recipe was sort of born out of the need to get rid of a surplus of brown rice I'd been hoarding in my cupboard for quite some time. I had previously tried it and didn't really like it, finding it a bit bland and course. Kidney beans in a rich, reduced sauce, sharp with lime and fiery with chili, is just what my brown rice needed and this is one of my favorite new dishes. Perfect for lunches, dinners and of course, Meatless Monday, this dish is vegetarian and vegan as well as gluten-free as long as the stock or bouillion you use is gluten-free. Red Beans & Rice is my new favorite for when I feel I've been indulging a bit too much and need something a little healthier on my plate, though you'd never notice anything was missing - this dish is a flavorful, filling treat! You can easily feed two hungry people with this as a main course and stretch it to three if you need to, or feed 4-6 if you're serving it as a side dish.
1 banana shallot, finely chopped
4 cloves of garlic, minced
1 tablespoon plain olive oil
1/4 cup fresh coriander, chopped
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon dried chili flakes
2 cans of red kidney beans, rinsed & drained
500ml vegetable stock
1/4 cup lime juice
200g brown rice
Sea salt flakes & freshly ground black pepper
Lime wedges to serve (optional)
1. In a large saucepan or stock pot, cook the shallot over medium heat in hot oil for about 5 minutes or until tender. Add the garlic and cook for another minute, being careful not to burn it.
2. Add half the coriander, oregano, chili flakes, cumin and several grinds of fresh black pepper. Cook and stir for another minute.
3. Add the beans and stock and bring to boiling. Once boiling, reduce the heat to low and simmer uncovered, stirring occasionally for about 20 to 30 minutes or until the sauce thickens and reduces to the desired consistency.
4. Meanwhile, cook the rice according to packet instructions, drain and keep warm.
5. When the beans and sauce are significantly reduced, stir in the lime juice and let it bubble away for another minute or so. At this point, salt and pepper the mixture to taste.
6. Serve the beans over rice, allowing some of the saucy gravy to drip over the dry rice. Sprinkle with the remaining coriander and serve with lime wedges on the side.