detour. My kitchen

Curry · FIRST EDITION

Ginger kidney beans & rice

A hearty pan of kidney beans in tomato sauce, with warm ginger and fluffy rice.

35 minutes · Serves 2

Budget

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration
Serving inspiration · stock photograph

If a bean chilli is a regular dinner, ginger and coriander bring a different kind of warmth.

Here’s how.

  1. 1

    Soften the onion

    Warm oil in a saucepan and cook onion for 7–8 minutes until soft.

  2. 2

    Build the sauce

    Add ginger, garlic and spices. Stir for 30 seconds, then add tomatoes and salt. Simmer for 8 minutes, stirring.

  3. 3

    Add the beans

    Stir in the canned beans and simmer for 10 minutes, adding a splash of water if needed. Meanwhile cook rice following the packet.

  4. 4

    Make it creamy

    Mash a few beans against the side of the pan and stir them back in. Spoon over the rice to serve.

This recipe uses canned, already cooked kidney beans. Dried kidney beans cannot be added straight to this sauce.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.