2 cans red kidney beans
1 cup cooked rice
1 cup stock (dissolve 1 stock cube in 1 cup water)
2 small onions
salt and pepper for taste
520 Calories per portion
1Dice onions and leek finely.
2Boil the rice and dissolve the stock cube in a cup of water.
3Cook leek and onions until soft in a teaspoon of oil, covered.
5Add stock and shimmer for 20 minutes at low heat. Serve with rice.