INGREDIENTS

  • 3/4 cup dried red kidney beans
  • 2 large garlic cloves , crushed
  • 1 1/4 cups unsweetened coconut milk
  • 2 1/2 cups long-grain rice
  • 3 scallions , chopped
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 tablespoon sea salt
  • salt & freshly ground black pepper, to taste
  • water , as needed

DIRECTIONS

  1. Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
  2. Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
  3. Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.