The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Rice mixed with kidney beans

You'll need

200 gm dried kidney beans 1 bay leaf 3 whole cloves 1 sprig of flat-leaf parsley, chopped 1 sprig of thyme 200 gm lardons (see note) 1 onion, coarsely chopped 2 cloves of garlic 300 gm jasmine rice, rinsed To season: salt and black pepper 3 tbsp sunflower oil


  • 01
  • The day before serving, soak the kidney beans in a stock pot with 4 litres of water.
  • 02
  • The next day, place pot on stove, add bay leaf, cloves, parsley and thyme, cover and cook over high heat for 2 hours. Add lardons, onion and garlic. Cook for 30 minutes more.
  • 03
  • When beans are soft, add rice to pot. Leave enough water to come 2.5cm above the level of the rice. Mix well. Add salt, if desired, and season to taste with pepper, then simmer over low heat for 15 minutes, stirring occasionally so that rice doesn’t stick to the pot. Remove from heat and add oil. Serve hot.
Note Lardons are small batons of bacon. If unavailable, substitute thick rashers of bacon cut into batons.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.