3 Bean, Black Rice & Lamb Mix

Lamb & Back Rice with Beans Recipe

When i need a hug and a hearty meal i turn to a meat dish with a whole lot of beans and black rice. It's the best way to battle those colder days!

Serves: 2-4 | Hands-On Time: 20m | Total Time: 45m


- 100g Red kidney beans
- 100g Baby lima beans
- 100g Butter beans
- 100g Chick peas
- 200g Lamb, cut into strips
- 200g Forbidden Black Rice
- 1/2 white onion, diced
- 1 cloves of garlic, diced
- Salt, pepper and paprika
- Basil leaves
- 500g Tomato chutney or relish

Preparation method

  1. Sear 'lamb in pan' with onion & garlic. Do not caramelise.
  2. Cook the Forbidden Black Rice as instructed on pack.
  3. Cover the lamb with 500 grams of sweet tomato chutney or relish and place into pan. Sit for 10 minutes.
  4. Pour in bean mix, add a couple of leaves of basil, salt pepper and a sprinkle of paprika.
  5. Let simmer for 15 minutes or until meat is tender.
  6. Layer meat and beans on the rice and garnish as needed.

A BIG Thank you to Bianca from Melbourne for submitting this lovely recipe. Keep 'em coming!