Rice And Peas

• 1 cup dried pigeon peas or 1 cup kidney bean
• 4 cups water
• 3 cups coconut milk
• 2 tablespoons fresh thyme
• 2 green onions, finely chopped
• 1 hot chili pepper, seeded and chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1 tablespoon margarine
• 2 1/2 cups rice (long grain white)

1. In a large saucepan, soak the beans in the water overnight.
2. Using the same water, bring the beans to a boil, reduce heat, cover, and simmer until tender. Beans should remain whole.
3. Add the rest of the ingredients, except the rice, and boil for 5 minutes uncovered.
4. Add the rice. Stir, cover and simmer 15-20 minutes, until rice is cooked and liquid is absorbed.
5. Serve with a green salad and fried plantains, or with barbecued chicken.

peas, water, coconut milk, thyme, green onions, hot chili pepper, garlic, salt, margarine, rice

Taken from www.food.com/recipe/rice-and-peas-230305 (may not work)