Kedgeree Curry (Curried Pinto Beans and Rice) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a family favorite- when times were tough we learned at least 100 ways to eat pinot beans. Give it a try, it is delicious! Serve with diced tomatoes, chopped green onions, slices of hard boiled eggs (optional) and warm tortillas! Ingredients:
1 tablespoon lemon juice (fresh is best) |
1 tablespoon soy sauce |
2 tablespoons water |
2 tablespoons olive oil |
1 tablespoon curry powder (or use curry paste as we do- to taste) |
3 cups white rice (cooked- left over) |
2 cups pinto beans (canned is great) |
Directions:
1. Mix together the lemon juice, soy sauce and water and set aside.
2. Heat a large skillet and add the olive oil. Stir in the curry until mixed.
3. Add the rice and mix well. Stir in the pinto beans.
4. Add the lemon juice mixture, combine well.
5. Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!
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