Su, I can imagine you after you’ve cooked this. Snuggled up on that sofa with a big bowl of steaming rice and beans, feet tucked under you, fire a-blazin…… and the best bit about this is it only takes a trice to cook!
First chop and fry an onion and some carrot and add half a tin of anchovy and oil into the pan whilst it is cooking. In the end you won’t taste the anchovy it will just act as seasoning.
Then when the vegetables are soft, add grated fresh ginger if you have it – about 2cm piece – if not half a teaspoon of ground ginger; also add a finely chopped fresh chilli if you have it, if not some chilli flakes. Then add a teaspoon of cumin seed or ground, and a teaspoon of mustard seeds. Finally, nip out into your lovely garden a snip off a bay leaf or two and throw that in too. Add a little more oil if you need it. Keep frying till everything is soft and it smells divine.
Drain the beans (the water will be full of starch and be sludgy coloured) in a sieve then throw just the the beans into the pan with the vegetables. Mix it all around. Now, if you have any fresh tomatoes you could chop a couple and put them in too – but don’t use tinned ones in this recipe. Mix it all togther, then add the rice and just enough stock to cover. Add salt and black pepper too. Maybe a little more chilli. Now bring to the boil and then gently simmer for about 15 minutes. That is IT! If you have a tin of coconut milk or a bar of creamed coconute in the cupboard you could use that instead of stock.
If you have a bit of salad lurking in the fridge you could make yourself a tomato salad with some thinly sliced onion and maybe some fresh coriander and sprinkle with a little olive oil and wine vinegar. But if you don’t who cares, just serve it into your bowl, pick up a fork and head for the woodburner!