Portuguese rice with beans (Arroz de feijão)

1. Soak the red kidney beans the night before, then boil until tender (about 60 minutes) and keep the cooking liquid; if using canned, allow 450 g drained beans.

2. In a pan, soften the finely chopped onion in the olive oil for 6 minutes, add the crushed garlic and grated tomatoes and cook for 5 minutes.

3. Add the rice and stir for 1 minute until translucent.

4. Pour in the hot stock (partly the bean cooking liquid), add the bay leaf, season with salt and pepper and bring to the boil.

5. Stir in the beans and cook over a low heat, stirring now and then, for 15-18 minutes – Portuguese rice stays "malandrinho", that is juicy and a little soupy.

6. Remove the bay leaf, stir in the chopped coriander and serve immediately with fried fish or pataniscas.

Tip: "Malandrinho" rice isn't dry but creamy and juicy, so don't let it stand for long before serving, as it keeps absorbing the liquid.