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Photo of Slow-cook stewed red kidney beans by WW

Slow-cook stewed red kidney beans

6
Points® value
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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