- 2 cups of rice
- 1/2 cup of dried red kidney beans
- 3 cups of the cooking water from cooking the beans
- 1/4 pound of bacon
- 1 green chili
- salt and pepper
- 1 spoonful of oil for each cup of rice
Boil the red beans until cooked, adjusting the temperature as needed so as not to overcook. Once done, remove them from the water and preserve three cups of cooking water.
Meanwhile, fry the bacon. Add the cooked red beans, salt and pepper. Sauté well/bien sauté.
Add the cooking water from the beans and let the dish boil. When boiling, pour in rice and adjust seasoning. When the water has evaporated completely, add a tablespoon of margarine to finish cooking, stewing over low heat.
Decorate the dish with a blue and red flag!