Combine water, rice, coconut milk, kidney beans, thyme, and salt in a large pot. Stick cloves into onion and add to the pot. Bring to a boil; simmer, covered, until most of the liquid is absorbed, about 20 minutes. Uncover and cook until remaining liquid is reduced, about 5 minutes more.
Cook the rice according to the package instructions, adding the zucchini, sweet corn and kidney beans for the last 3-4 mins. Mix the yogurt with paprika then fill each meat \"pocket\" with 2 tbsp of the mixture and secure with toothpicks.
Heat the oil in a pan and sear the meat, turning regularly, for about 10 mins. Drain the rice mixture and serve with the meat. Drizzle a little cooking fat over the meat.
Heat olive oil in a large frying pan over medium heat. Saute onion and garlic 2-3 mins, until softened. Add eggplant, zucchini, chili and paprika. Cook, stirring, 5-6 mins.
Stir in tomatoes, beans, stock, tomato paste and sugar. Bring to a boil on high, reduce heat to low and simmer 10-15 mins, until sauce thickens.
In a bowl, combine yogurt, lemon juice, mint and a few drops Tabasco. Season to taste.
Stir cilantro leaves into the eggplant, season to taste. Serve with rice and yogurt sauce.
Place kidney beans into a large container and cover with several inches of
Heat oven to 350\u00b0F.
Toast almonds for about 10-15 minutes or until golden.
Remove and cool.
In the meantime, cook rice mix in chicken broth, orange juice, and water until done.
Let cool.
Rinse kidney beans.
In small bowl, mix together mayonnaise, salt, And both peppers, set aside.
In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapenos, mayonnaise mixture, and almonds.
Mix well and chill for 2 hours.
Cut onion in small pieces and saute in oil in a large pot until tender.
Wash kidney beans and add to pot.
Fill with water about 2 fingers above beans.
Bring to hard boil over high heat. Reduce heat to medium and cook for 3 hours adding water as necessary.
When beans are cooked wash sausage; cut into small pieces and add to beans.
Reduce to low heat and cook for 1 more hour.
When completely done, salt and pepper to taste.
Prepare rice and serve beans and sausage over rice.
o directions.
Combine rice and kidney beans; set aside.
In a
Combine 1 quart of cold water and kidney beans in 2-quart saucepan on high heat.
When it comes to a boil, add olive oil, garlic, salt, pepper and 1 whole onion and turn down to simmer. Cook approximately 1 hour.
In a large skillet, put enough oil to saute 1 medium onion, sliced or diced.
Add rice, salt, pepper and 1 cup of cold water.
Cover and steam for about 30 minutes, adding rest of water midway, until rice is cooked.
Serve rice and beans separately.
Great with Italian bread!
eat.
Add the onion and ginger and cook over med. heat
In a pot, combine coconut milk, water and seasonings, bring to boil.
Add rice, red kidney beans, salt and stir.
Add scotch bonnet pepper.
Cover and reduce heat, allow to simmer until grains are soft.
Saute meat until brown; drain. Add bell peppers and onion. Cook until done. Add tomatoes, water, salt and chili powder. Simmer for 10 minutes. Remove from heat. Add rice and kidney beans. Pour into baking dish. Cover and cook for 1 hour. Stir; bake a little longer or until rice is done. Bake at 350\u00b0.
eat; add in beef cubes and cook stirring occasionally until the
In an 8-quart saucepan, heat oil, garlic and onions over medium high heat.
Saute 5 to 6 minutes or until onions are clear. Add V-8 juice, water, bouillon cubes and vegetables.
Heat until soup comes to a boil.
Add rice and kidney beans.
Allow to heat through.
Remove from heat and serve.
Makes 10 to 12 servings.
Brown ground beef; drain off fat.
Add water, salt, tomato sauce, Spanish rice and kidney beans.
Cook on low for 30 minutes and serve.
Brown and drain ground beef.
Add Kidney Beans (I always drain one can and use juice from other can) to beef and stir.
Season to taste.
Serve over Mashed Potatoes.
inse the kidney beans under cold running water, drain well and add to
In a large bowl toss together zucchini, green pepper, onion and kidney beans.
In a small bowl beat together oil, vinegar, salt and pepper.
Pour over vegetables.
Toss lightly.
Cover and refrigerate at least 4 hours, stirring occasionally.
Makes 8 servings.
Preheat a non stick frying pan and dry fry th onion and garlic until soft. Add the okra and red pepper and cook to soften.
Stir in the tomatoes, thyme and bouillon powder. Add the kidney beans and bay leaves and allow to simmer for 20 minutes Serve.
Combine soy sauce, brown sugar, 1/3 cup water, hoisin sauce, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally.
In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through.
Dice tomatoes and crush the garlic.
Chop the chicken
In large pot or pan, cook chicken until almost done.
Add tomato sauce, vinegar, onion, garlic, seasoning, sugar, salt and pepper.
Simmer for about 30-40 minutes or until chicken is tender.
Add kidney beans and simmer for 5-10 more minutes.