Dec 27, 2012

Pilaf with kidney beans

Have I told you about the importance of bay leaves? They have been very underrated in my kitchen. I decided to correct that mistake and cook a lovely and juicy pilaf with some protein rich beans and flavoury bay leaves. I actually make this dish quite often because I almost always have the ingredients at home and it is cheap and very filling. Strongly recommended :)

serves 4 people

Preparation time: 30 minutes.

  • 3 Tbsp oil
  • 1 big onion
  • 1 larger carrot
  • 3 garlic cloves
  • 1 cup / 250 g uncooked rice
  • 6 ¼ cup / 1 ½ liters hot water
  • 14 oz / 400 g canned kidney beans
  • 2-3 bay leaves
  • a pinch of ground black pepper
  • 1-2 tsp salt (to taste)
  • 1 cup / 250 ml tomato juice
  • fresh parsley for garnish

Heat up some oil in a thick-bottomed pot. Add chopped onions and cubed carrot. Cook for a couple of minutes, stirring from time to time. Add chopped garlic cloves and rice. Cook for a minute. Add water. Now add drained and rinsed kidney beans, bay leaves, pepper and salt. Stir and boil on a medium heat covered, until the rice is soft. Add the tomato juice and stir. Taste and add some salt if needed. Garnish with fresh parsley.
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