Jamaican Peas and Rice

Ingredients

• 3/4 cup dried red kidney beans, rinsed and drained
• 2 large garlic cloves, crushed
• 1 1/4 cups unsweetened coconut milk
• 2 1/2 cups long-grain rice
• 3 green onions, finely chopped
• 1 1/2 teaspoons fresh thyme, finely chopped
• coarse salt & freshly ground black pepper

Directions

1. 1

   Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan.

2. 2

   Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.

3. 3

   Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper.

4. 4

   Bring to a boil. Stir once, then reduce heat to low.

5. 5

   Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes.

6. 6

   Let stand, covered, 15 minutes.

7. 7

   Fluff mixture with a fork, and season with salt and pepper.