Jamaican Rice & Peas

• 1 cup dry red kidney beans, washed
• 1 can (14 oz.) coconut milk
• 1 green onion, crushed
• 1 clove garlic, crushed
• 3 slices hot chili pepper
• 1 sprig fresh thyme
• Freshly ground black pepper, to taste
• -to taste
• 2-1/4 cup long-grain rice

1. In a large bowl, soak beans in water to cover overnight.
2. In a large saucepan with a tight fitting lid, place beans and coconut milk.
3. Bring to a boil.
4. Lower heat and simmer for 3-1/2 hours, or until beans are tender.
5. Add green onion, garlic, hot chili pepper slices, thyme and black pepper.
6. Simmer for 5 minutes.
7. Add rice.
8. Liquid should be about 1-inch above rice - add water if necessary.
9. Cover pan, bring to a boil, then immediately turn heat to low.
10. Cook about 20 minutes, or until liquid is absorbed and rice is tender.
11. Just before serving, stir to distribute rice and beans evenly.

dry red kidney beans, coconut milk, green onion, clove garlic, hot chili pepper, thyme, freshly ground black pepper, longgrain rice

Taken from www.foodgeeks.com/recipes/6721 (may not work)