Quick fix recipe: How to make Red and Black Bean Rice

Image: Red and Black Bean Rice
Photographs: Courtesy Rama Muralidharan Rama Muralidharan

Reader Rama Muralidharan has sent us this recipe made from kidney beans and black beans. You can share yours too!

Ever wondered if you can actually have a filling, piping hot bowl of rice preparation in under 30 minutes?

Yes you can and best of all, you can make it using a single pot.

Red and black bean rice is a rich source of protein. It uses very little oil and is aptly spiced to give you a lovely, tasty feeling.

Here's the recipe for Red and Black Bean Rice:

Serves: Two

Ingredients

3/4 cup basmati rice, washed and soaked for 30 mins and drained well
1/4 cup boiled kidney beans or rajma drained well
1/4 cup boiled black beans drained well
1 tbsp olive oil
1 medium onion finely sliced
1 medium tomato sliced in strips
2 tbsp ready made or homemade marinara sauce (recipe to follow)
1 tsp of dried oregano and thyme mixture (you can use the small spice packets you get with pizza)
Salt to taste
Chopped coriander to garnish

Method

In a non-stick pan (with a fitted lid) heat oil.
Add the onions, tomato and fry for a minute.
Add the kidney beans, black beans and rice and saute for one minute.
Add the marinara sauce, dry herbs mixture and 1 and 1/2 cups of hot water.
Add salt to taste.
Bring this mixture to a boil and then cover it with a tight lid.
Reduce the flame and cook it covered for ten minutes on minimum flame.
Switch off the stove after 10 minutes. Let it rest for 15 to 20 minutes.
Remove the lid. Fluff the rice lightly with a fork.
Garnish with coriander leaves.
Serve hot with a salad and yogurt.

How to make marinara sauce

Ingredients

6 tomatoes blanched, peeled and pureed (no water to be added)
1 medium onion finely chopped or grated
6 cloves or garlic finely chopped or grated
1 tbsp olive oil
10-15 basil leaves
Salt to taste

Method

In a saucepan heat oil. Add the onion, garlic and sautæcopy; for a minute.
Add the tomato puree. Add the salt.
Bring this to a boil. Reduce flame and simmer for 10 minutes till the sauce thickens.
Remove from flame. Add the basil leaves( tear them to small pieces- do not chop). Mix it well
Let this mixture cool. Store it in a glass bottle in the refrigerator for upto 15 days.

Tip: You can use marinara sauce to make pastas and pulao, or as a spread on bread or roti wraps.

Liked this recipe? Click here for more food recipes and features!

Also read:

Reader invite: Dear Reader, do you have an interesting quick-fix breakfast/lunch recipe that you'd like to share with us?

Email us your recipe along with a photograph, if possible, to getahead@rediff.co.in (Subject line: Quick fix recipes) and we'll publish the best ones right here!

Tags: Rama Muralidharan

More