Rice and peas (coconut kidney beans)

Ingredients

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

• White rice (long grain)300 g (75 g)
• Canned kidney beans400 g (100 g)
• Coconut milk (can)240 g (60 g)
• Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
• Garlic (bulb)12 g (3 g)
• Dried thyme2 g (0.5 g)
• Salt4 g (1 g)

Method

1. Soften chopped onion and garlic in a little of the coconut milk, 3 minutes.
2. Add rice, beans, thyme, salt, the rest of the coconut milk and 120 ml water per serving.
3. Lid on, simmer 15 minutes; rest 5 minutes off the heat.

In the galley

• Copes with a seaway — 4/5 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.