West Indian Red Beans & Coconut Rice

• Coconut Rice (page 182)
• 1 1/2 cups diced onions
• 1 tablespoon vegetable oil
• 1/2 teaspoon red pepper flakes or 1 fresh chile, minced
• Salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon allspice
• 1 28-ounce can of diced tomatoes
• 1 28-ounce can of red kidney beans, drained
• Chopped scallions and/or cilantro

1. Cook the Coconut Rice.
2. While the rice is cooking, in a saucepan on medium heat, saute the onions in the oil for 3 or 4 minutes.
3. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, 5 to 8 minutes.
4. Add the thyme, allspice, tomatoes, and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.
5. Serve the red beans on a bed of the rice and top with scallions and/or cilantro.
6. Delicious with a side of collards (page 162) or avocado and mango slices.
7. Save room for Caribbean Sauteed Bananas (page 263).

coconut rice, onions, vegetable oil, red pepper, salt, thyme, allspice, tomatoes, kidney beans, scallions

Taken from www.epicurious.com/recipes/food/views/west-indian-red-beans-coconut-rice-377092 (may not work)