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| 3/4 Tasse | Red kidney beans; soaked then drained, rinsed and simmered for 1 hour or so until tender |
| 2 gross | onions peeled, chopped |
| 3 Esslöffel | vegetable oil |
| 2 gross | cloves garlic peeled, crushed |
| 2 gross | Red peppers; seeded and sliced |
| 1 | 16oz can tomatoes |
| 1 Tasse | Water or vegetable stock |
| 1 Tasse | brown rice |
| | salt |
| 3 Teelöffel | coriander ground |
| 3/4 Teelöffel | chilli powder |
| | pepper |
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Drain the kidney beans; leave to one side. Peel and chop the onions and saute them for 10 minutes until tender. Stir in the garlic and red pepper and saute for another minute or two, stirring so that everything gets coated with the oil. Add the tomatoes and the water or stock. Rinse the rice in cold water, then put this into a saucepan together with a teaspoon of salt, the spices, and a dash of pepper. Bring the mixture to a boil and then turn the heat right down and leave it to cook very gently for 40--45 minutes, until the rice is tender. Remove the saucepan from heat and leave it to stand, with the lid still on, for 10--15 minutes. Add the kidney beans, mixing them gently with a fork. Check the seasoning and reheat.
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