Posho and Rice

Name: Posho and Rice
Ingredients: 1 cup basmati rice; 1 cup dried beans – kidney or speckled pink beans commonly found in East Africa; 2 tbsp groundnut oil; 1 large red onion, sliced; Chilli and salt to taste; Chilli and salt to taste; 1 cup dried beans – kidney or speckled pink beans commonly found in East Africa; 1 cup dried beans – kidney or speckled pink beans commonly found in East Africa

Preparation info

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

1 cup basmati rice
1 cup dried beans – kidney or speckled pink beans commonly found in East A

Main course
Gluten-free
Vegan

Method

Soak the beans overnight, then drain them, cover with fresh water and boil for about three hours on a low heat until they are very soft.
Heat the oil in a pan and fry the onion and beans on a low heat for ten minutes. Add chilli and salt.
Cook the rice (using the recipe).
Layer rice with bean mix, and eat with