Red Beans and Rice

I was recently watching an American Diner programme and was inspired by southern cooking style and came up with the following adaption for red beans and rice.

500g Basmati Rice

500g Red Kidney Beans

450g Pork Belly, cubed

1 Onion, finely diced

1 Green Pepper, finely diced

8 Cloves Garlic, crushed

1 heaped teaspoon Dried Thyme

1 heaped teaspoon Cayenne Pepper

1 tablespoon Tabasco / Hot Pepper Sauce

1 teaspoon Ground Black Pepper

1 teaspoon Sea Salt

Soak the Kidney Beans in cold water overnight, discard and that float to top. Boil hard for 1 hour. Meanwhile fry off the Pork Belly cubes until browned and crispy, may be easier to do this in batches. Drain beans once boiled and return to large pot, add all the other ingredients and cover over with cold water. Bring to boil then reduce to a simmer for 3-4 hours until creamy. Once ready, cook basmati rice according to packet instructions and serve the beans over the rice. Mmmmm.... Tasty!