Kidney and Aduki Bean Risotto
Kidney and Aduki Bean Risotto (Serves 8: 310 calories per portion)
225g (8 oz) aduki beans 1.7 litre (3 pint) water
2 medium onions
450g (1 lb) tomatoes
225g (8 oz) long-grain brown rice
5m1 (1 level teaspoon) dried mixed herbs
1 beef stock cube
salt and pepper
1 kg (2 lb) lamb’s kidneys
Rinse the aduki beans in a colander, then place in a container with 1 litre (13/4 pint) water. Leave to soak for at least 6 hours or overnight. Turn into a large non-stick saucepan with the soaking water and bring to the boil. Cover the pan and simmer for 30 minutes. Finely chop the onions. Skin and chop the tomatoes. Add the rice, onions, tomatoes, herbs, crumbled stock cube and extra 575m1 (1 pint) water. Season. Bring back to the boil. Stir well, then cover the pan again and simmer very gently for 20 minutes. Meanwhile halve the kidneys and discard the cores.
Cut each half into three pieces. Add the kidneys to the pan and bring back to the boil. Simmer for another 20-25 minutes until the rice and beans are tender. At the end of cooking time all the liquid should be absorbed. If this happens before the cooking time is up, add a little boiling water. If there is any excess fluid when cooked, leave the lid off the pan for the last 5 minutes to allow it to evaporate. Divide between 8 freezer containers and leave to cool. Wrap, label and freeze.
To serve Thaw at room temperature for about 3 hours, or overnight in the refrigerator. Place in a small pan with 30m1 (2 tablespoons) water. Cover and heat through gently.
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