Pasta, Noodles and Rice Recipes - Caribbean Black-eyed Beans and Rice Recipe

Ingredients

Serve 4

• 2 tablespoons sunflower oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 teaspoon grated fresh root ginger

• 1/2 teaspoon hot paprika

• 1/2 teaspoon black pepper

• 2 tomatoes, skinned and chopped

• 150 ml/1/4 pint coconut milk

• 250 g/8 oz long-grain rice, rinsed

• 425 g/14 oz can black-eyed beans, drained

• 600 ml/1 pint Vegetable Stock

• 1 teaspoon salt

• parsley, to garnish

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Method:

1. Heat the oil in a large saucepan, add the onion, garlic, ginger, paprika and pepper, and fry for 5 minutes, stirring frequently.

2. Add the tomatoes and coconut milk, and simmer gently for 10 minutes. Add the remaining ingredients, bring to the boil, cover and simmer over a low heat for 15 minutes.

3. Remove the saucepan from the heat and leave to stand for 10 minutes. Stir well, taste and adjust the seasoning, garnish with the parsley, and serve.