Rice with Beans

Ingredients

• 175 g dried kidney beans
• 2 Garlic cloves
• 1 bay leaf
• 1 onion
• 1 green peppercorn
• 2 tbsp Coconut oil
• 250 g Basmati rice
• 400 ml Vegetable broth
• 250 ml 9% fat coconut milk
• coriander (for garnish)

Instructions

1. 1.

   Rinse the beans in a sieve with cold water and drain.

2. 2.

   Peel and lightly crush the garlic cloves. Cook the beans in 1.5 L salted water with garlic and bay leaf over low heat for 50–60 minutes until tender.

3. 3.

   Drain the cooked beans and set aside.

4. 4.

   Peel and finely dice the onion.

5. 5.

   Slice the peppercorn lengthwise, deseed, wash, and finely dice it.

6. 6.

   Heat oil in a pot, sauté the onion and peppercorn without browning the onion pieces.

7. 7.

   Add the rice and stir-fry for 1 minute.

8. 8.

   Pour in the broth and coconut milk, stir well. Add the beans. Bring to a boil, cover, and simmer over low heat for 25 minutes. Garnish with coriander before serving.