riz et pois colles



  • Red kidney beans cooked in four times their weight of water and the liquor reserved, a little salt pork and onion finely chopped and fried in hot oil with chives and chilli pepper, this put in the bean water with rice equal to twice the dried weight (or equal to the cooked weight) of the beans, a little butter and simmered for about 20 minutes until the water is absorbed, then mixed with the cooked beans before service