Spiced Bean and Rice Pilaf

Instructions

1. 1

   Rinse the kidney beans and soak them overnight in water. Drain and rinse again before cooking.

2. 2

   In a large pot, add the soaked kidney beans and cover with water. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the beans are tender. Drain and set aside.

3. 3

   In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.

4. 4

   Add the minced garlic, turmeric, and coriander to the pan. Stir and cook for another minute until fragrant.

5. 5

   Add the jasmine rice to the pan and stir to coat the rice with the spices and oil.

6. 6

   Pour in 3 cups of water and add salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes.

7. 7

   Add the cooked kidney beans, chopped red bell pepper, and black pepper to the rice. Stir gently to combine.

8. 8

   Cover the pan again and cook for an additional 5-10 minutes, or until the rice is fully cooked and the flavors are well combined.

9. 9

   Remove from heat and let it sit covered for a few minutes before serving.

10. 10

    Fluff the pilaf with a fork and serve warm.