23 December 2012,21:18 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Drain the kidney beans and place in a saucepan. Add enough fresh water to cover the beans and bring to the boil.
  • Boil for 3 minutes, reduce the heat, then cover and cook for 45 minutes. Drain and rinse.
  • Meanwhile, melt the margarine in a pan and gently fry the onion, celery, garlic and rice until the rice turns white and the onion is cooked.
  • Add enough stock to bring the level of liquid about 1 inch above the top of the rice.
  • Add the beans and stir in the parsley, bay leaf and Tabasco. Season the mixture with salt and pepper.
  • Cover with a tight-fitting lid and cook for 30 minutes without lifting the lid of the saucepan.
  • Add the cubes of sausage and continue to cook for 5 minutes.
  • Remove the bay leaf and pile the mixture on to a warmed serving dish, then sprinkle with parsley.
  • Serve at once.


  • 500 grams dried red kidney beans, soaked in water for 8 hours
  • 50 grams margarine
  • 2 onion, peeled and finely chopped
  • 8 celery stalks, finely chopped
  • 6 cloves garlic, peeled and crushed
  • 200 grams long-grain rice, well washed ham or chicken stock
  • 4 tablespoons chopped parsley
  • 2 bay leaves
  • 20 drops of Tabasco
  • Salt
  • Freshly ground black pepper
  • 750 grams smoked sausage or salami, cut into bite-sized cubes
  • Chopped parsley, to garnish

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