Loso na MadesuRice with Red Bean Stew
Fluffy white rice served with a savory red bean stew cooked with tomato, onion, garlic, and palm oil, a filling everyday meal found in many homes.
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 350gWhite Rice (rinsed)
- 700mlWater
- 4gSalt
Stew
- 400gRed Bean (soaked overnight and drained)
- 320gTomato (finely chopped)
- 220gOnion (finely chopped)
- 15gGarlic (crushed)
- 50mlPalm Oil
- 1pcsBouillon Cube (crumbled)
- 8gSalt
- 2gBlack Pepper
- 1.1lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil at 100°C (212°F) in a pot.
- 02
Add the white rice and salt, reduce to a gentle simmer, cover, and cook until the rice is tender and the liquid is absorbed.
- 03
Bring the water to a boil at 100°C (212°F) in a separate pot, add the red beans, and cook until tender, adding more hot water only if needed.
- 04
In another pot, heat the palm oil over medium heat and cook the onion until soft.
- 05
Add the garlic and cook briefly, then add the tomato and cook until it becomes thick and saucy.
- 06
Stir in the cooked red beans and the bouillon cube, then simmer until the flavors meld and the stew thickens.
- 07
Season the stew with the salt and black pepper.
- 08
Serve the bean stew over or alongside the white rice.
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