Jamaican Vegetables Beans And Rice

• 75 grams bacon streaky, roughly chopped
• 1 each onions peeled and crushed
• 800 grams white kidney beans, canned or red, drained and rinsed
• 400 millilitres coconut milk can
• 250 grams ham or sausage leftover, cut into small pieces
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon thyme dried, or a few sprigs of fresh thyme
• 300 millilitres long grain rice
• 1 x soup vegetables cooked, such as peppers, courgettes and broccoli
• 1 x salt to taste
• 1 x black pepper to taste
• 1 x coriander Sprigs, as needed
• 1 x red hot pepper sauce as needed

1. In a non-stick medium pan, add the chopped bacon and cook until the fat is released then add the onion and garlic and cook until just soft over a low heat.
2. Add the beans, coconut milk, ham or sausage, cayenne pepper and thyme and bring to the boil.
3. Allow it to cook, stirring for about 1 minute.
4. Add the rice and 450ml boiling water, turn down the heat to barely a simmer, cover and leave undisturbed for about 25 minutes.
5. When the rice is tender, stir gently and add any leftover vegetables, then season to taste.
6. Serve in bowls and garnish with coriander sprigs, allow your guests to help themselves to the spicy sauce.

bacon, onions, white kidney beans, coconut milk, ham, cayenne pepper, thyme, long grain rice, vegetables, salt, black pepper, coriander sprigs, red hot pepper sauce

Taken from recipeland.com/recipe/v/jamaican-vegetables-beans-rice-48379 (may not work)