Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.
INGREDIENTS (for 6 servings):
- 1 1/4 cups dry kidney beans
- 1 cup coconut milk
- 1 sprig fresh thyme
- 1 teaspoon minced garlic
- 1/8 cup chopped green onions
- 1 hot red chile pepper, sliced
- 2 1/4 cups uncooked brown rice
Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.
Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes. Stir in rice and bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.