Kidney Bean Chilli con Carne

The Method

Rinse the rice in a sieve under cold running water and add to a saucepan with 250ml
of water. Bring to the boil, then reduce the heat to very low and cover with a lid. Cook
for 20-25 minutes or the rice is tender, and all the water has been absorbed.

Meanwhile, heat a large non-stick frying pan over a medium heat. Peel and finely
dice the onion and mince the garlic. Add the oil to the pan and sauté the onion and
garlic for 2-3 minutes until softened.

Trim and cut the courgette into small chunks. Stir the spices into the onion mixture
and then stir in the courgette and cook for another 2-3 minutes until sizzling.

Pour in the kidney beans and tomatoes with a splash of water, then reduce the heat
to low and simmer gently for 10 minutes, stirring occasionally.

Spoon the rice into bowls and add the kidney bean chilli. Add a dollop of quark to
each one and scatter over the cashew nuts to serve.

* Suitable for batch cooking