This is made possible by BBC Foods!
Ingredients
- 120g/4½oz dried kidney beans, soaked overnight or 400g tin kidney beans, drained
- olive oil, for frying
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 150g/5½oz brown basmati rice
- 1 bay leaf
- 400g tin chopped tomatoes
- 2 vegetable stock cubes, crumbled
- 750ml/26fl oz boiling water
- 500g/1lb 2oz mixed frozen vegetables
Method
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Drain the soaked beans in a colander, dried beans to be exact. Then tip into a saucepan and cover with plenty of fresh cold water.
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Bring to the boil and cook at a rapid boil for 10 minutes, then reduce the heat and simmer gently for 2 hours.
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Heat a splash of oil in a wide casserole over medium heat and fry the onion and garlic gently for 5 minutes.
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Add the smoked paprika, herbs, and fennel seeds, and fry for 30 seconds more. Once done, start stirring the rice.
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Add the bay leaf, cooked, and or tinned, beans, chopped tomatoes, stock cubes, and boiling water. Cover with a lid and cook for 25 minutes.
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Stir in the frozen vegetables, cover with a lid and remove from the heat. Leave to stand for 5 minutes or until the vegetables are warmed through.
Banner and Image Credit: BBC
