House recipe
🍚 Moksi alesi with kidney beans and coconut
A meat-free take on the Surinamese one-pot of rice, beans and coconut milk, scented with thyme and a whole hot pepper.
Allergens. Contains: none listed. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g long-grain rice, rinsed until the water runs clear
- 400 g tin kidney beans (tinned), drained and rinsed
- 400 ml coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 spring onion, whites and greens sliced separately
- 3 sprigs thyme
- 2 bay leaves
- 1 madame jeanette / scotch bonnet pepper, left whole
- 150 g yardlong beans (kousenband), in 3 cm pieces
- 2 tbsp sunflower oil
- Salt, to taste
- Black pepper, to taste
Method
- Warm the oil in a heavy pan with a lid and gently cook the onion, garlic and spring onion whites for 5 minutes.
- Add the thyme, bay leaves and rice and stir for a minute so every grain is coated.
- Pour in the coconut milk plus enough water to make 600 ml of liquid. Add the beans, the whole pepper and a teaspoon of salt and bring to the boil.
- Cover, turn the heat right down and cook for 10 minutes. Scatter the long beans over the top, cover again and cook 8 minutes more.
- Take off the heat and leave covered for 5 minutes. Carefully lift out the pepper without bursting it, plus the thyme and bay.
- Fluff with a fork, season with black pepper and finish with the spring onion greens.