When i go to the library with Sam my 4 year old daughter we love to look through the cook book's, she picks through the brightly coloured ones or ones with cup cakes on the covers, were i tend to look for book's i will be able to get ideas from IE: budget cooking. Point in case tonight i made, Red beans & rice, i got this recipe from THE $ SMART COOK put out by the Australian women's weekly.
A popular magazine here in Australia.
I tried this recipe because i had most of the ingredients in my store cupboard & what i didn't have i just substituted, which is what i mean by getting ideas from books. I tend to do what will suit my family. Shock horror Sam ate her dinner (she's a fussy eater). here is the recipe
RED BEANS & RICE
(130g) chopped bacon
(150g)chopped brown onion (I used red)
1 small red capsicum (I didn't have one )
2 cloves garlic,crushed
1 tbs tomato paste
1 tsp smoked paprika(i used chili powder)
1 tbs red wine vinegar
2 cups white long-grain rice (i used basmati)
1 bay leaf
1 cup chicken stock
2 1/4 cup's water
400g can kidney beans, rinsed,drained
1/2 cup frozen corn kernels
1 tablespoon lime juice
1, In a large pot fry bacon till cooked then add onion, capsicum & garlic cook till capsicum is soft.
2, Add paste, vinegar & paprika, stirring for a minute. Add rice stirring for about 2 minute's.
3, Add bay leaf, stock, water & beans bring to the boil, then cover reduce heat to simmer for 20 minutes.
4, Add corn, mix then leave to stand covered for 5 min stir in juice and serve.