How To Make Red Beans And Rice

Here's a Spanish short-grain rice. I've washed off the starch, cooked it about eight to ten minutes, I've refreshed it in cold water. My kidney beans, I've soaked overnight.

I've rinsed off three times, put them in the boil for about an hour and a half, I've taken them off, and I've refreshed them. Nice and mushy. Here's a raw one.

Now, my ingredients will be cooked, I'm now going to reheat it. So in my pan of hot oil, that's so it won't stick, in goes my rice, my beans. Now, you can add some salt and pepper as an option or add some lime to this or you can add some spices, it's entirely up to you.

I've shown you the basis in how to cook this, my rice and beans. Now, I like using thyme so I'm going to go with thyme to add a bit of colour as well. That's my personal thing, so in goes the thyme.

There you go, that pan there, nice and hot, just check that. Yes, it's come to temperature, so I want to reheat my rice and beans but be very careful with rice, we must fully reheat it, very important. So get it nice and hot, hear that sizzle, get it nice and hot.

You want to get your rice just slightly undercooked because you are going to be reheating it again. I have my salt and pepper so I'm going to get that in there, and my fresh herbs. A lovely dish, nice and simple, it's great to have your beans soaked overnight, it just reduces the cooking time.

Much better colour there from the thyme. The rice is cooked perfectly and I'm happy. And that's how I cook my red beans and rice. .