Spicy Kidney Beans with Rice

cook 20 mins
  • 250 g (8 oz) long-grain rice
  • 2 tablespoons olive or vegetable oil
  • 1 large red onion, chopped
  • 1 red pepper, cored, deseeded and chopped
  • 2 celery sticks, chopped
  • 2 teaspoons Cajun- or Mexican-style spice blend
  • 2 x 400 g (13 oz) cans red kidney beans, drained and rinsed
  • 3 ripe tomatoes, diced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Tabasco sauce, plus extra to serve
  • 125 ml (4 fl oz) water
  • salt and pepper
  • 2 tablespoons chopped chives, to garnish (optional)
  • 4 tablespoons crème fraîche, to serve (optional)
  • Bring a large pan of lightly salted water to the boil and cook the rice for 12 minutes, or according to packet instructions, until just tender. Drain and keep hot.
  • Meanwhile, heat the oil in a large, deep-sided frying pan and add the onion, pepper and celery. Cook for 8–9 minutes, until softened. Add the spice mix, cook for 1 minute, then stir in the kidney beans, tomatoes, vinegar, Tabasco and measured water.
  • Cover and simmer gently for 7–8 minutes, adding a little more water if necessary. Season to taste and scatter with the chopped chives, if using. Serve with the tender rice, extra Tabasco and crème fraîche, if desired.
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