Loso na madesu
🍚 White rice served beside red beans in tomato and red palm oil sauce. Four complete portions using already cooked canned beans.
Ingredients
- 600 g already cooked canned red kidney beans, rinsed and drained weight
- 300 g raw long-grain white rice
- 300 g crushed ripe tomatoes
- 120 g finely sliced onion
- 6 g chopped garlic
- 20 g tomato paste
- 30 ml food-grade red palm oil
- 200 ml water for bean sauce
- 450 ml rice water, adjusted to package directions
- 4 g salt total, divided and adjusted
- 1/4 teaspoon black pepper
Preparation
Rinse and drain canned beans; weigh 600 g. Prepare onion, garlic and tomatoes.
Soften onion in palm oil five minutes; add garlic for 30 seconds without burning.
Cook tomato paste two minutes, then add tomatoes and reduce eight to ten minutes.
Add beans, 200 ml water and some salt; simmer gently 15–20 minutes, partly covered.
Meanwhile rinse rice and place in another pan with 450 ml water, or the package amount, and some salt. Bring to a boil, cover and reduce heat.
Cook rice gently 12–15 minutes or as directed, then rest off the heat, covered, five minutes.
Add pepper to beans; adjust salt and reduce briefly if watery, or add a spoonful of water if too thick.
Fluff rice and serve four portions with beans. Cool promptly, refrigerate up to 24 hours and reheat thoroughly only once.