You’ll need to begin this recipe, from the cookbook Creole (Phaidon) by Babette de Rozières, a day ahead.
- 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
- 1The day before serving, soak the kidney beans in a stock pot with 4 litres of water.
- 2The 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.
- 3When 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.
Lardons are small batons of bacon. If unavailable, substitute thick rashers of bacon cut into batons.