Ingredients:
210g dried black eye or kidney beans
400g rice
4 rashers of streaky bacon
1 small Portuguese (chourico) sausage cut in pieces (optional)
1 tomato, chopped
1 large onion, chopped
1 tsp thyme leaves
2 tsp salt
1 tsp freshly-ground black pepper
1 tsp minced garlic
750ml boiling water
Method:
Place the beans in a large bowl, cover with water and set aside to soak over night.
Drain the beans, place in a pot along with the garlic, Pour over enough water to cover with a depth of at least 3cm. Bring to a boil, reduce to a simmer and cook for about 50 minutes, or until tender.
In the meantime, fry the bacon in a wok or deep-sided frying pan until brown. Add the onions and tomato to the bacon and continue frying for about 4 minutes until the onions are soft.
Drain the beans once tender and add to the pan with the bacon and tomatoes. Now stir in the rice, sausage and all remaining seasonings. Pour over 750ml boiling water. Bring to a simmer and cook until all water has been absorbed (about 30 minutes).
Serve hot.
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