Red Beans with Rice and Vegetables

4ozs 125g red kidney beans, cooked
2 onions, chopped
2 cloves garlic, crushed
4Tblsp oil
12ozs 350g rice
1Tblsp turmeric
11/2pts 1lt water
salt and pepper
4 carrots, diced
2 courgettes, sliced
1 red pepper, chopped
4 tomatoes, skinned and chopped
Fry onions and garlic in oil for 5 minutes. Stir in rice and turmeric. Add water and seasoning. Bring to the boil and simmer for 20 minutes. Add carrots, DO NOT STIR, cook for 10 minutes, covered. Add courgettes, pepper, tomatoes and beans without stirring, cook for 10 minutes. Remove from heat and leave to stand for 15 minutes, covered.
Mix gently with a fork and serve with a salad.
Serves 4 people.
It freezes well.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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