Trinidadian Stewed Red Beans with Coconut Rice

Ingredients

• 800 g tinned red kidney beans
• 300 g long-grain white rice
• 400 ml coconut milk
• 400 g tinned chopped tomatoes
• 1 tbsp brown sugar
• 3 clove garlic cloves
• 1 white onion
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a deep pan over medium heat. Add the diced onion and cook for 5 minutes until softened, then add the crushed garlic, cumin and smoked paprika and stir for 1 minute.

2. 2

   Stir in the brown sugar and let it caramelise slightly for 1 minute, then add the chopped tomatoes and drained kidney beans.

3. 3

   Pour in 200ml of water, season well and simmer uncovered for 20 minutes until the sauce is thick and rich.

4. 4

   Meanwhile, cook the rice with the coconut milk topped up with enough water to make 600ml total liquid. Bring to the boil, then cover and cook on the lowest heat for 18 minutes.

5. 5

   Fluff the coconut rice and serve in bowls topped with the stewed red beans.