Cape Verde Beans and Rice -Jagacinda

Ingredients:

2 tbsp oil

1 medium onion, sliced

600 g rice

1x400 g tin kidney beans

1 tbsp smoked paprika

2 bayleaves

Salt and black pepper to taste

Cooking Instructions:

Fry the onions in the oil in a large pan until golden brown. Add 1.5l water along with the paprika and bayleaves. Season with salt and pepper, bring to a boil and add the rice. Lower the heat to a simmer then add the beans. Cover the pot and allow to simmer for 25 minutes, until the rice is cooked and all the water has been absorbed. Turn off the heat and allow the pot to stand for 10 minutes before serving.

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