Ingredients
| 1 cup | dry red kidney beans, washed | | 1 can (14 oz.) | coconut milk | | 1 | green onion, crushed | | 1 clove | garlic, crushed | | 3 slices | hot chili pepper | | 1 sprig | fresh thyme | | Freshly ground black pepper, to taste | | -to taste | | 2-1/4 cup | long-grain rice |
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Instructions
In a large bowl, soak beans in water to cover overnight. In a large saucepan with a tight fitting lid, place beans and coconut milk. Bring to a boil. Lower heat and simmer for 3-1/2 hours, or until beans are tender. Add green onion, garlic, hot chili pepper slices, thyme and black pepper. Simmer for 5 minutes. Add rice. Liquid should be about 1-inch above rice - add water if necessary. Cover pan, bring to a boil, then immediately turn heat to low. Cook about 20 minutes, or until liquid is absorbed and rice is tender. Just before serving, stir to distribute rice and beans evenly.