By Mirna Fakhry

Serves 8 – 10 people

Ingredients
8 Onions – chopped fine
3 cups red Kidney beans
1 ½ cups rice
Olive oil
Water boiled,
Salt

Method
Pre-soak the beans in water overnight or for 6 hours
In a large pot place the olive oil and heat over a medium flame. Add the onions to the pot.
Simmer and stir until the onion is dark brown. Sir and add boiling water until you fill 2/3 of
the pot. Boil for 5 mins.
Add the beans and simmer on a low heat for about 1 ½ hours until the beans are soft. Take
one out of the pot and check.
Add the rice and stir well, season with salt to taste. Simmer on a low heat stirring every few
minutes. Add more boiled water if required.
Allow to simmer for 15 minutes or until rice is cooked.
Remove from heat and serve with cabbage salad.

Cabbage Salad

Ingredients
½ cabbage – shredded
3 cloves of garlic
½ cup lemon juice,
¼ cup olive oil
Variation: add wedges of tomato and cooked beetroot.

In a large bowl crush the garlic with a little salt and add the lemon juice and olive oil. Mix in
the shredded cabbage with the dressing. Add the beetroot and tomato wedges if desired,
and lightly toss.

Sahtain!