Place beans in a huge pot, cover generously with water, and soak overnight

Cook the rice using the absorption method (Google is your friend!), however, use chicken stock for a richer flavour and water if you’re vegetarian. Stop the cooking process while the rice still has ‘bite’. Drain the rice. After cooling, place it in an airtight container in the fridge.

The next morning, drain the beans and add fresh water to the pot. Add a generous sprinkle of salt, add the beans, and simmer for a couple of hours. The beans, when ready, should be soft, but still have a little bite like perfect risotto rice.

In the meantime, in a large pan (you’ll be finishing the dish in this, so make sure it’s big enough!), add some vegetable oil and bring up to medium heat. Add the onions, capsicum and coriander stems, and stir until the onions are translucent. Add the garlic, and when fragrant, add the rice. Stir to combine.

When the beans are ready, drain the beans but reserve the ‘black water’.

Add the beans to the rice. Stir gently but thoroughly. Add some ‘black water’ to keep the dish from sticking.

The most attractive way to serve this dish is placing a good chunk of it in a small bowl and upturning it onto a plate. As much as that reminds me of horrid French brasserie fare, it is the best way to serve it so it doesn’t look like prison food. Sprinkle the rice with some cilantro (coriander) or sliced spring onions.

You know you’re not going to finish a batch in one sitting, but the good news is that it tastes better the second time round. Make sure you’ve kept that ‘black water’ to reheat the mix!