Sunday, February 13, 2011

Kidney Bean Risotto

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.

Serves 2-3

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.

Kidney Beans on Foodista


  1. Looks like a delicious comfort food dish to eat in front of the TV with a spoon, lovely!!

  2. Beautiful! It looks colorful and flavorful. I love kidney beans and especially with rice :)

  3. ami thanks for dropping by - and introducing me to your lovely blog :)

  4. First time on your blog - That's a bowl of yumminess - Lovely post!

  5. Where does the tomato puree go?? :S

  6. @ stage 2 with soup cube. let me know how it came out?


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