(Based loosely on a SW recipe from May/June 2013)
Serves 2
1 Onion, finely chopped (s) (sff)
1 Garlic, finely chopped (sff)
1 tsp Tabasco sauce
1 tbsp. Red wine vinegar
2 Peppers, de-seeded & finely chopped (s) (sff)
125g Long grain rice (ff)
400g Black eye beans (ff)
400g Chick peas (s) (ff)
500mL Vegetable stock
* Parsley, chopped
Cook the onion in a pan sprayed with frylight until soft, add the peppers, garlic, cook for 5 mins more, add the beans, peas & rice, make the stock & add to pan, mix well, season & cover, bring to the boil, reduce the heat & simmer for 15 mins or until all liquid has been absorbed.
Remove cover & add the tabasco sauce & vinegar
* Garnish with parsley & extra tobacco to suit your taste buds!
Credit: Pete’s Recipe Book