Beans With Buttered Rice Recipe
Summary
Ingredients
| Canned baked beans | 450 Gram | |
| French beans | 100 Gram, around 4 oz | |
| Carrots | 100 Gram, around 4 oz | |
| Potatoes | 100 Gram, around 4 oz | |
| Onions | 225 Gram, around 8 oz | |
| Tomato ketchup | 3 Ounce, around 1/2 teacup | |
| Chili powder | 1 Teaspoon | |
| Ghee | 4 Tablespoon | |
| Salt | To Taste | |
| Uncooked rice | 8 Ounce, around 1 1/2 teacups | |
| Butter | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2721 Calories from Fat 779
% Daily Value*
Total Fat 89 g136.6%
Saturated Fat 53.2 g266.1%
Trans Fat 0 g
Cholesterol 225.4 mg75.1%
Sodium 2135.5 mg89%
Total Carbohydrates 418 g139.3%
Dietary Fiber 65.6 g262.5%
Sugars 70.2 g
Protein 67 g134.6%
Vitamin A 388.6% Vitamin C 106.7%
Calcium 63.3% Iron 67.4%
*Based on a 2000 Calorie diet
Directions
2. Heat the ghee in a vessel and fry the onions till brown in colour.
3. Add the vegetables and 1/2 teacup of water.
4. Cover and cook until the vegetables are soft.
5. Add the beans, tomato ketchup, chilli powder and salt and cook for a few minutes.
For the buttered rice
1. Boil the rice. Each grain of the cooked rice should be separate.
2. In a big vessel, warm the butter, add the cooked rice and salt and cook for 1 minute.
How to serve
Pack the rice in a mould and invert on a plate.
Fill the centre with the vegetables.
Chef
