1 cupkidney beans pressure cooked and with the liquid (about 1 cup)
1cupvegetable stock
1tablespoonred wine vinegar
2tablespooncaster sugar
2spring onions greens finely sliced
Instructions
Rinse and soak the kidney beans overnight. Pressure cook for 4-5 whistles with a little salt mixed in. Let the pressure drop naturally then drain and measure the liquid. Add enough water/stock to make the volume as 2 cups.
Fry the cashew nuts in a pan till golden brown. Transfer to a plate to cool. In the same pan fry the corn till golden. Remove now add the carrots and fry till a little soft. Remove and set aside.
Stir-fry the celery and spring onions whites till soft.
Add the garlic and the capsicum fry till the raw smell of garlic goes away. Fry the sliced onions till translucent. Then add the chopped mushrooms and fry till the mushrooms are well cooked.
Add the Cajun Mix of paprika, cayenne, garlic powder, pepper and oregano. Chipotle Mix of jalapeño chillies, onion, tomato purée, vinegar, spices cumin and cayenne , dried herbs oregano(mixed herbs) and sugar. You should get a great aroma.
Add the cherry tomatoes and fry for another 2 minutes.
Put in the boiled kidney beans, rice, water/stock, vinegar and sugar. Add the tomato puree and stir till everything is well mixed. Bring to a boil.
I do not like to cover my rice when it cooks had to many failures with the rice boiling over. I let the water or stock to boil down till the level of the rice. Give a quick mix gently. Cover and cook till the rice is cooked throughly and all the water is absorbed.You may cover it if you wish.
Once the rice is done slice add the sliced corn and carrots. Mix and serve garnished with spring onions and cashew nuts.
Notes
Cajun seasoning: paprika, cayenne, garlic powder, pepper and oregano.
Chipotle paste: purée of chipotle chillies, which are jalapeño chillies that have been smoked and dried. It usually includes ingredients such as onion, garlic, tomato purée, vinegar, spices, dried herbs and sugar.