200 gmdried kidney beans1bay leaf3whole cloves1sprig of flat-leaf parsley, chopped1sprig of thyme200 gmlardons (see note)1onion, coarsely chopped2cloves of garlic300 gmjasmine rice, rinsedTo season:salt and black pepper3 tbspsunflower oil
The day before serving, soak the kidney beans in a stock pot with 4 litres of water.
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.
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.