Kidney Bean Salona with Rice
- 40 mintotal time
- $2.01£1.18a serving
- 621582calories
- 2021 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
A gently spiced Gulf-style tomato curry of kidney beans, potatoes, carrots and spinach, served over rice.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1 yellow onion, chopped
- 3 garlic cloves, finely chopped
- 2½ tbsp fresh ginger, finely grated
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes
- 11 oz russet potatoes, peeled and cut into small cubes
- 5 oz carrots, diced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 4 oz baby spinach
- 1 lime
- ½ bunch cilantro, chopped
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp black pepper
- 1 vegetable bouillon cube
- salt, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, heat the vegetable oil in a large saucepan on medium heat and cook the yellow onion for 3 minutes. Add the garlic, fresh ginger, ground cumin, ground coriander, turmeric, black pepper and tomato paste and stir for 1 minute.
- Add the tomatoes, potatoes, carrots, 1½ cups (360 ml) of water and the crumbled bouillon cube. Cover and simmer for 12 minutes until the potatoes are tender.
- Stir in the kidney beans and spinach and simmer uncovered for 3–4 minutes until the beans are hot and the sauce has thickened. Add the juice of half the lime and season with salt.
- Serve the salona over the rice with the cilantro scattered on top and the rest of the lime in wedges.
Leftovers: Fridge 3 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 15 g fresh ginger, finely grated
- 30 g tomato purée
- 1 × 400 g tin chopped tomatoes
- 300 g white potatoes, peeled and cut into small cubes
- 150 g carrots, diced
- 2 × 400 g tins red kidney beans, drained and rinsed
- 100 g spinach
- 1 lime
- ½ bunch coriander, chopped
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp black pepper
- 1 vegetable stock cube
- salt, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, heat the vegetable oil in a large saucepan on medium heat and cook the onion for 3 minutes. Add the garlic, fresh ginger, ground cumin, ground coriander, turmeric, black pepper and tomato purée and stir for 1 minute.
- Add the tomatoes, potatoes, carrots, 360 ml of water and the crumbled stock cube. Cover and simmer for 12 minutes until the potatoes are tender.
- Stir in the kidney beans and spinach and simmer uncovered for 3–4 minutes until the beans are hot and the sauce has thickened. Add the juice of half the lime and season with salt.
- Serve the salona over the rice with the coriander scattered on top and the rest of the lime in wedges.
Leftovers: Fridge 3 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 621 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 116 g |
| Fat | 10 g |
| Fiber | 15 g |
| Sodium | 1057 mg |
| Calories | 582 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 110 g |
| Fat | 10 g |
| Fibre | 16 g |
| Sodium | 482 mg |
Worked out from the ingredients, 512 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.01 a serving in the US (range $1.54–$2.67) and £1.18 in the UK (range £0.90–£1.56). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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