1 1/2 c Dried red kidney beans,
Soaked overnight 1 Clove garlic, crushed
Salt to taste
1/2 c Un-sweetened coconut milk
2 Scallions, chopped
2 Sprigs fresh thyme
1 Whole Scotch Bonnet Chili ( Habanero peppers can be substituted )
Black pepper to taste
2 c Long-grain white rice
Boil the beans, garlic and salt until the beans are
tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if there's not enough of the cooking liquid use water), along with the coconut
milk, scallions, thyme, chili, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15
minutes. Stir it with a fork. |
