Ingredients
- 3 garlic (cloves)
- 2 distilled venegar (white)
- 400 gr kidney beans (red)
- 350 ml vegetable broth
- 270 gr tomatoes (whole peeled)
- 120 gr onion
- 90 gr long rice (grain)
- 65 gr green pepper
- 50 gr celery
- 30 ml oil
- 3 gr parsley
- 1 gr thyme
- 1 gr pepper (ground red)
- 1 gr salt
Heat the oil in a 3 litre saucepan over medium-high heat. Add the onion, celery, pepper and garlic. Cook, stirring until the vegetables are soft. Add the tomatoes and break up with the back of a spoon. Stir in the broth, thyme and red pepper. Bring to a boil.Stir in the rice. Return to a boil, reduce the heat and simmer, covered, 15 minutes. Stir in the beans, parsley and vinegar. Return to a simmer and cook, covered, 15 minutes longer. Stir in the salt just before serving. ~-
