Ingredients
- 1/2 lb Dried Kidney Beans
- 2 Tbsp Peanut Oil
- 1 Medium Onion , minced
- 1 Scotch Bonnet Chili , seeded and minced
- 1 1/2 C Coconut Milk
- 1 sprig Fresh Thyme
- Salt & Pepper to taste
- 2 C White Uncooked Rice
Servings:
Instructions
- Prepare kidney beans according to package directions and cook until almost tender
- Drain beans and reserve the cooking liquid
- Return beans to their cooking pot
- Heat the oil in a heavy skillet and brown the onion
- Add the onion and remaining ingredients to the bean pot along with 2 1/2 cups of bean cooking liquid. (If there is not enough, add water to supplement)
- Cover the pot and cook over low heat for 25 minutes or until all water is absorbed and rice is tender.
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