Modified Caribbean Rice and Beans

Preparation time: 10

Cooking time: 60

Number of servings: 8-9

Carbon Footprint (per serving): 0.37 kgCO2e

Recipe submitted by: Dr Tanefa Apekey & Dr Sally Moore (Leeds Beckett University, University of Leeds, Feel Good Factor & Leeds ACTS)

Ingredients

1 tin of kidney beans in water (220g drained weight).
6 spring onions.
150g basmati rice.
1 medium onion, chopped.
1/2 teaspoon salt.
3 teaspoons reduced fat coconut milk.
1 clove garlic, chopped.
2.5 to 3 cups water.
4 sprays olive oil.

Method

Empty kidney beans into a colander and rinse with tap water.
Warm a lidded cooking pot at low heat and spray with 4 sprays of olive oil spray.
Add onions, garlic, spring onions and fry for 2 minutes or until fragrant.
Stir in the rice for 2 minutes, then pour in the kidney beans and reduced fat coconut milk.
Add water and stir with wooden ladle for 1 minute.
Bring to boil on high 3- 4minutes, cover the pot with lid and leave to simmer for 20-25 minutes or until the water has been absorbed and rice is fluffy.

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Equipment

Access to kitchen hob.
Colander.
Lidded cooking pot.
Wooden Spoon (or other stirring utensil).
Chopping board.
Sharp knife.
Teaspoon or teaspoon measurer.
Weighing scales.
Cup or cup measurer.

Considering Carbon Footprint

Carbon footprint (per serving): 0.37 kgCO2e. This is the same as making 10 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

Nutritional Information

Energy (kcal / kJ): 71kcal / 300kj
Total Fat (g): 0.5
of which saturated fatty acids (g): 0.1
Carbohydrates (g): 414
of which sugars: 1.1
Dietary fibre (g): 1.6
Protein (g): 2.6
Salt (g): 0.21

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Modified Caribbean Rice and Beans