Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Caribbean Red Beans and Rice

Legumes - Red kidney bean - -

INGREDIENTS

1 diced onion
3 cloves garlic
1/4 - 1/2 t nutmeg and cinnamon
1/2 - 1 t cloves
Salt, black or cayenne pepper to taste
1 can kidney beans
1 x 14 oz / 400 g can tomatoes
1 cup rice

METHOD

Chop up onion and garlic and toss them into a deep frying pan or a saucepan. Fry them in a little olive oil until onions are as usual, translucent. Add the spices (I tend to use the larger amount).

Drain and reserve liquid of 1 can kidney beans. Put beans in pan, saute around a little bit.

Drain and reserve liquid of 1 can tomatoes. Moosh tomatoes up, put them in and saut� around a little bit too. Add 1 cup rice, any kind, and the appropriate amount of liquid, using the reserved kidney bean and tomato juice for some of it, and topping up with water. Cover the pan, let simmer until the rice is cooked and you have a nice thick tomatoey clovey yummy bunch of beans and rice.

NOTES

There was a bit too much liquid in mine putting the amount the rice called for in but I just took off the lid and cooked it down. Yummy.

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