Red Beans and Rice with Chilli Sauce

Red kidney beans with black wild rice and American long grain rice, in a hot sauce.

Other ingredients are quartered mushrooms, two small julienned onions, red and green (deseeded) chillies, seven small crushed and diced cloves of garlic.

The dried kidney beans were soaked overnight, then boiled for ten to fifteen minutes (they are poisonous to a small degree if you don't do that, but if you do, they are fine). They were drained and set aside for a few minutes while I got on with the other ingredients.

The onion, the diced chillies and the garlic were stir-fried in sunflower oil for three to four minutes at a medium heat. Then I added the quartered onion, some white pepper, and a knob of butter. Stir fried for a couple of minutes, then I added the kidney beans and the hot sauce (in this case a favourite sweet chilli sauce), plus a little water so that it did not become too thick while heating. Stirred occasionally and removed from the heat when hot, and at the preferred consistency.

The rice had been prepared the preceding day for another dish, so essentially it was briefly reheated when taken from the fridge (two minutes simmering in water, or reheated in the microwave). The black rice takes longer to cook, so when the rice was originally prepared the black rice spent fifteen minutes in the pan before the long grain rice was added. Stirred frequently and ready after a further ten minutes of boiling.

Serve the beans on top of the rice. A delicious dish, worth the preparation and cooking time (about thirty minutes).