I love traditional recipes and this is a typical one from Madrid, which I've been asked for many times, so I put it on here in case you want to try it.
Empedadro Madrileño gets its name from the old method of dry-stone building used for Spanish houses. Small pebbles or gravel were pushed into the cracks between the stones and it is said that the beans, with their red colour, resemble the stones while the rice looks like the gravel in between.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
400g kidney beans
75g basmati rice
2 small onions, peeled and chopped
1 clove garlic, peeled and chopped
1 bay leaf
pinch of salt
175ml water or vegetable stock
2 tbsp olive oil
1 tbsp paprika
1. Place the beans and rice in a saucepan and stir in half of the onion, the chopped garlic, bay leaf and seasoning.
2. Pour on the water or stock and bring to the boil. Stir once and cover with a lid. Reduce the heat and simmer for 12-15 minutes until the rice is tender and all the water has been absorbed.
3. Meanwhile, fry the remaining onion with the paprika, in the oil for 4 minutes, until lightly browned.
4. Stir the fried onion into the beans and rice and cook for another 5 minutes.