Rosemary rice and beans

Directions

1. Add the beans and the 2l water to a large pan, bring to a boil, reduce to a simmer and cook, covered for about 2 hours or until the beans are tender.

2. Drain the beans (but reserve the cooking liquid) and set aside.

3. Now measure out the beef stock and make up to 1.2l with the reserved cooking liquid from the beans then set the liquid aside.

4. Combine the parsle,y salt, garlic, spring onions and rosemary in a mortar and pound to a smooth paste.

5. Add the oil to a heat-proof casserole or Dutch oven over medium heat then add the garlic mix and fry for 2 minutes before adding the rice and stir until the grains are completely coated in the oil.

6. Add the reserved beef stock mixture and bring to a boil then stir-in the beans and return to the boil.

7. Reduce to a simmer, cover and cook for at least 20 minutes or until the rice is tender.

8. Remove the lid, stir, and continue to cook, uncovered until the mixture is almost dry (about 5 minutes).

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