Rice and Beans

Ingredients

• •240 ml dried kidney beans, rinsed
• •1.2 l water
• •1 can of coconut milk
• •4 scallions, finely chopped
• •3 thin slices hot pepper, chopped
• •3 cloves garlic, peeled and crushed
• •2 tsp dried thyme
• •480 ml white/brown rice
• •1 tsp salt
• •1 tsp freshly ground black pepper

Directions

1. 1Place the beans in 960 ml water in a large pot. Cover, bring to a boil, then reduce heat and allow to stand for one hour.
2. 2Drain.
3. 3To the beans add the coconut milk, scallions, jalapeño, garlic, thyme and 240 ml water. Cover and simmer for 30 minutes, until the beans are tender.
4. 4Drain, reserving the liquid.
5. 5Add the rice, salt and pepper to the pot with the beans.
6. 6Measure the reserved liquid and top off with enough water to make 960 ml total, then add to the pot.
7. 7Cover, bring to a boil, then reduce to simmer for 15 minutes, or until the liquid has been absorbed.