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Ингредиенты
- 1 small onion, grated
- 1 teaspoon paprika
- 2 garlic cloves, grated
- 2 teaspoons sugar
- I tablespoon coarsely grated celery, mixed with a teaspoon of salt
- 1 teaspoon mixed herbs (I used a mixture of savory, oregano and thyme)
- 1 teaspoon dried thyme
- 1 tablespoon white wine vinegar
- 2 tablespoons oil
- 1/2 scotch bonnet pepper (Optional)
- Salt
- 1 tablespoons butter
- 2 cloves of garlic
- 400g kidney beans (from a tin), rinsed and drained
- 2 sprigs of (lemon) thyme or 1 teaspoon dried thyme (flavour will be different)
- 3 â 4 cups of rice (I used basmati, which I soaked for 15 minutes)
- 3 â 4 cups of coconut milk
- 1 tablespoon oil
- 150ml stock (chicken or vegetable, fresh or from a cube)
- Pulp from 1 ripe mango or from a small tin (100g) (Iâve also subbed with grated green kiwis)
- 1 teaspoon mixed herbs (I use a combo of dried thyme, oregano and savoury)
- 1-2 teaspoons sugar (optional)
View Full Recipe at Kitchen Butterfly
