Red Beans & Rice

Red Beans & Rice

Red Beans & Rice

Red Beans & Rice

Red Beans & Rice

Course Main Course

Ingredients
  

  • 3 cooker cups dried red kidneybeans, soaked overnight*
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • ½ jalapeño chilli, seeded & finelychopped
  • 1 can (400ml) unsweetened coconutmilk
  • 2 cups chicken or vegetable stock, lowsalt
  • 4 stems fresh thyme
  • 1 bay leaf
  • 1 tsp flaked salt
  • 1-3 cm piece fresh ginger, peeled
  • 3 cooker cups medium-grainwhite rice
  • 1 cup water
  • ½ tsp ground cinnamon
  • 4 spring onion, thinly sliced

Instructions
 

  • Put the olive oil in the cooking pot of the ricecooker. Select the Sauté function and pressStart/Stop. Once oil is hot and shimmering,about 2 minutes, add the garlic and jalapeño.Sauté until softened and fragrant, about 1 to 2minutes. Press Start/Stop.
  • Add the beans, coconut milk, broth, thyme,bay leaf, ½ teaspoon salt and ginger. Selectthe One Pot function for 1 hour and 20minutes and press Start/Stop.
  • When 40 minutes are remaining, open the lidand add the rice and water. Close the lid againand let the unit complete its cooking program.
  • Once the audible tone has sounded toindicate the end of cooking, open the lid,remove the thyme stems, and add theremaining ingredients, including the remaining½ teaspoon of salt; toss to combine.
  • Taste and adjust seasoning and serveimmediately.
Keyword cuisinart, Red Beans & Rice
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