Rice and Mixed Bean Salad

Ingredients for  8  Servings

• 300g

  Basmati or long grain rice
• 400g

  Can of red kidney beans, drained and rinsed
• 400g

  Can of black-eyed beans, drained and rinsed
• 750ml

  Hot vegetable stock
• 1

  Large red onion, peeled and finely chopped
• 2

  Garlic cloves, peeled and finely chopped
• 1 tsp

  Ground ginger
• 1

  Red pepper, deseeded and cut into 1cm cubes
• 3 tsp

  Cumin seeds
• ½ tsp

  Dried red chilli flakes
• -

  A small handful of fresh coriander, chopped
• -

  Finely grated zest of 1 lime
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 20 minutes
• Cooking :

  Less than 15 minutes

Method

1. Put the onion, garlic and 100ml of stock into a heavy-based saucepan. Cover with a tight-fitting lid and soften the onion over a low heat.
2. Increase the heat to high, add the ginger, red pepper, cumin seeds and chilli flakes and cook, stirring, for 3-4 minutes. Stir in the rice.
3. Pour in the remaining stock, bring to a simmer, cover and cook over a low heat for 10 minutes. Remove from the heat and leave for 10 minutes with the lid on.
4. Fork through the beans, lime zest and chopped coriander. Season well and serve warm or at room temperature.