Rice & beans

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• White rice (long grain)360 g (90 g)
• Canned kidney beans480 g (120 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Tomato paste40 g (10 g)
• Sunflower / vegetable oil32 g (8 g)
• Salt4 g (1 g)

Method

1. Fry onion and garlic in oil; stir in tomato paste.
2. Add rice and twice its volume of water; simmer 15 minutes.
3. Stir in the drained beans; heat through.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• No listed allergens in our data — still check the labels of what you buy.