2) Stir in the tomato puree and garlic then add the chicken stock and beans. Reduce the heat to low and simmer until the beans are tender and thick. Season with salt, to taste, and stir in the hot sauce, vinegar and green onions.
For the green rice:
1) Put the herbs, oil and a pinch of salt in a food processor and process until blended.
2) Add the rice and water to a rice cooker and season with salt, to taste. When cooked, fluff the rice and stir in the herb mixture.
3) Transfer the beans to a serving bowl or platter and serve with the green rice, garnished with sliced spring onions.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.