Awesome Bean & Rice

One of my favourite kidney bean & rice dishes ever, definitely give it a go!




Prep time

12 mins

Cooking time

15 mins


  • 2 tins/jars of kidney beans

  • 4 green peppers

  • 2 cups of rice (I always use either Jasmin or Basmati rice)

  • 3 carrots

  • 2 medium sized onions

  • 4 cloves of garlic

  • 1 cup of water

  • olive oil

  • red wine vinegar

  • spices: paprika, black pepper, turmeric powder, thyme,
    oregano, ground coriander, salt,
    a handful of fresh parsley,
    optional: red hot chili peppers

  • Optional: 4 celery sticks


  • Wash, dry & cook the rice.
  • Chop the peppers, garlic & celery sticks into small-medium pieces, and dice the onions. Chop the fresh parsley & chilli pepper and leave aside.
  • You can either grate the carrots or puree them in your blender.
  • Rinse the pre-boiled kidney beans and put them in a plate. Use a masher or a fork to mash most of the beans, but only press onto them once, you don’t want to end up with bean paste.
  • In a big non-stick frying pan add 2-3 tablespoons of olive oil and put the hob on high heat.
  • Put the onions into the pan and stir constantly for 1-2 minutes, then turn the heat down to medium. Add the chopped peppers, garlic & celery, mix everything well and leave to cook for 3-4 minutes.
  • Put 1 tablespoon of paprika, turmeric powder, thyme,
    oregano & ground coriander + 1 teaspoon of black pepper onto the frying veggies and stir them until they’re properly coated in spices.
  • Add 3 tablespoons of red wine vinegar and stir whilst the vinegar is evaporating, for less than a minute, then add the pureed or grated carrots in.
  • Add the mashed beans in and stir thoroughly until everything was mixed well. Add some water if the consistency is too thick and cook for another 5 minutes.
  • Plate with rice, add some salt, fresh parsley & a bit of the chopped chilli pepper on top.
    Vegetarian option: A dollop (or two) of Greek style yogurt goes perfectly well with this dish!
    Enjoy <3

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