Lebanese-Style Red Kidney Bean Fasoulia

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook half the onion, stirring regularly until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Add basmati rice, vegetable stock powder and the water and stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek!

• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Add radish to pickling liquid. Add enough water to just cover radish. Set aside. 

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. 
• Return frying pan to medium-high heat with a drizzle of olive oil. Add beans and remaining onion and cook, until tender, 4-5 minutes. 
• Add garlic, chilli and Middle Eastern seasoning and cook until fragrant, 1 minute.  

• Add diced tomatoes with garlic & onion, reduce heat to low and simmer, until slightly thickened, 2-3 minutes.
• Add baby spinach leaves and stir until wilted. Season to taste with salt and pepper. 

TIP: Add a splash of water if the stew looks dry!