Vegetables Recipes - Buttered Rice with Barbecue Beans

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp chopped parsley

• 30 ml/2 tbsp olive oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 15 ml/1 tbsp tomato puree (paste)

• 15 ml/1 tbsp brown table sauce

• 15 ml/1 tbsp tomato ketchup (catsup)

• 1.5 ml/1/4 tsp made mustard

• A few drops of Tabasco sauce

• 15 ml/1 tbsp golden (light corn) syrup

• 2 x 425 g/2 x 15 oz/2 large cans cannellini beans, drained

• Tomato and cucumber slices

---

Method:

1. Cook the rice in plenty of boiling salted water until just tender.

2. Drain, rinse with boiling water, drain again and return to the pan. Add the butter and parsley, toss well and keep hot.

3. Meanwhile, heat the oil in a saucepan. Fry (sauté) the onion and garlic for 3 minutes until soft and lightly golden.

4. Add the tomato puree, brown sauce, ketchup, mustard, Tabasco and the syrup.

5. Heat gently, stirring until well blended. Stir in the beans and simmer gently for 10 minutes.

6. Pile on to a bed of the buttered rice and garnish with tomato and cucumber slices.