Kidney beans are known for their high folate, protein and mineral content. High levels of magnesium found in the kidney beans provide added cardiovascular health benefits. Since these are high in proteins, they make good meat substitutes for vegetarians. These can be cooked with pastas, brown rice or added to salads; one can enjoy eating these rich protein sources without worrying about the calories.
2 tbsp olive oil
1 onion diced
1 tbsp minced garlic and ginger
2 tbsp tomato puree
100g rice washed
200 g boiled / canned kidney beans
1 vegetable soup cube
Salt and pepper
2 red chilies diced
1 celery stalk diced
5-6 chestnut mushrooms thinly sliced
Minced parsley for garnish
50g grated cheese / soy cheese
Heat oil in a large pan. Add onion, garlic and ginger cook for 2 minutes. Add celery, mushroom, rice and stir for 2 minutes till grains are coated with oil.
Add stock cube, 200 ml water, salt and bring to boil, stirring occasionally. Reduce the heat, cover and simmer for 30 minutes, until rice is cooked and liquid is absorbed.
Add kidney beans, red chili’s. Season with salt and pepper, stir well. Serve them in bowl and garnish with grated cheese and minced parsley.