Bean and Peanut Pilaf

Bean and Peanut Pilaf

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Servings: 4
Calories: 717


  • 3 tbsp dried black-eyed beans
  • 3 tbsp dried red kidney beans or pinto beans
  • 3 tbsp dried chick peas
  • 3 tbsp unsalted whole raw peanuts
  • 14 oz long-grain rice (uncooked weight)
  • 6 tbsp ghee clarified butter
  • 1 1/2 tbsp mustard seeds
  • 1 large onion peeled and finely chopped
  • 1 1/2 green chilli peppers seeds removed, finely chopped
  • 2 large ripe tomatoes skinned, seeded and chopped
  • 1 1/2 tsp mild curry powder or garam masala
  • 3 oz bean sprouts
  • 3 tbsp fresh lime juice
  • salt

garnish with:

  • cucumber fans


  • The day before you plan to serve this dish, rinse all the dried beans and the chick peas, place them in a large bowl and add enough cold water to come well above them; soak overnight or for at least 12 hours.
  • Drain, transfer to a large, heavy-bottomed saucepan, add sufficient cold water to cover them and bring to the boil.
  • Skim off any scum that rises to the surface; reduce the heat to low, cover, leaving a small gap through which the steam can escape and simmer for 45 minutes, then add the peanuts and a generous pinch of salt and continue simmering until all the dried beans and chick peas are tender. Drain and set aside.
  • While the beans are cooking, steam the rice and leave to cool at room temperature, then refrigerate in a sealed container until shortly before you start the final cooking stages of the pilaf.
  • The beans can also be refrigerated if you prefer to complete preparation up to this point several hours or a day in advance.
  • Shortly before serving the pilaf, heat 4 tbsp of the ghee in a very large deep frying pan and fry the mustard seeds gently for a few seconds; when they start to jump about in the pan, add the onion and chilli pepper and fry gently over a low heat for 10 minutes, stirring frequently.
  • Turn up the heat, add the tomatoes (use drained, tinned tomatoes if preferred) and a pinch of salt. Cook, stirring, for 2 - 3 minutes. Stir in the curry powder or garam masala, the bean sprouts, the cooked beans, chick peas and peanuts and the lime juice. Cover and cook gently over a low heat for 2 - 3 minutes.
  • Heat the remaining ghee in another large frying pan and stir-fry the rice for a few minutes, until it is heated through. Sprinkle with a small pinch of salt and combine gently with the vegetables in the larger frying pan. Serve very hot, garnished with cucumber fans.
Calories: 717 kcal
Carbohydrates: 100 g
Protein: 15 g
Fat: 29g
Saturated Fat: 15 g
Cholesterol: 58 mg
Sodium: 72 mg
Potassium: 580 mg
Fiber: 8 g
Sugar: 6 g
Vitamin A: 530 IU
Vitamin C: 20 mg
Calcium: 78 mg
Iron: 3 mg
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