Slow-cook stewed red kidney beans
6
Points®
Total time: 9 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
For extra heat add some chopped scotch bonnet chilli to the dish. You can also add some chopped carrots and sweet potato, just add them into the pot with the peppers. If the sauce is still too runny after the cooking time, then crush some of the beans and sweet potato into the sauce.
Ingredients
Kidney Beans, dried
395 g
Butter
2 teaspoon(s)
Onion
1 medium, chopped
Celery, Raw
2 stick(s), chopped
Green pepper
1 medium, deseeded and chopped
Garlic
2 clove(s), finely chopped
Paprika
1 teaspoon(s), level, smoked
Sage, Dried
1 teaspoon(s), level
Thyme, Fresh
3 sprig(s)
Vegetable stock cube
2 cube(s)
Brown Rice, dry
240 g
Bay leaf, dry
2 leaf/leaves
Spring Onions
3 medium, chopped
Parsley, fresh
1 tablespoon(s), chopped
Instructions
1
In a large heavy pot, place the dried beans and add enough water to cover by 3 to 4 inches. Let beans soak for 8 hours or overnight. Drain the beans and rinse.
2
Melt the butter in the same pot over a medium heat. Add the onion, celery, pepper, and a large pinch of salt and cook for 10 minutes, until softened. Add the garlic, paprika, sage, and thyme and stir until aromatic, about 30 seconds. Add the beans, a pinch of black pepper and cover with 1.2 litres water. Add the stock cubes and bay leaves and bring to the boil then reduce heat to a low simmer.
3
Cover the pot with a lid and cook for 1-2 hours, stirring occasionally, until beans are plump and tender and liquid has thickened and reduced by about half.
4
Meanwhile, cook the rice according to the pack instructions. Divide the stew between 6 bowls, garnish with the chopped spring onions and parsley and serve with the rice on top.
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