Rice and Peas

• 2 cups dried kidney beans, soaked overnight and drained
• 1/3 cup unsweetened coconut milk
• 1/4 cup unsweetened coconut cream
• 14 thyme sprigs
• 1/2 medium onion, finely chopped
• 6 scallions, thinly sliced
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground allspice
• 2 cups parboiled white rice
• 1 cup unsweetened coconut milk
• 1/2 cup finely chopped onion
• 3 scallions, thinly sliced
• 2 garlic cloves, minced
• 2 1/4 teaspoons kosher salt

1. Prepare the beans In a large enameled cast-iron casserole, combine the soaked and drained beans with the coconut milk, coconut cream, thyme sprigs, onion, scallions, salt and allspice.
2. Add enough water to cover the beans by 2 inches and bring to a boil.
3. Cover, reduce the heat to low and simmer the beans until tender, about 1 hour.
4. Drain the beans; discard the thyme sprigs.
5. Prepare the rice In a medium pot, combine the parboiled rice with the coconut milk, onion, scallions, garlic, salt and 3 3/4 cups of water.
6. Bring to a boil.
7. Reduce the heat to moderately low, cover and simmer for 10 minutes.
8. Stir 4 cups of the drained beans into the rice.
9. (Save the remaining 2 cups for another use.)
10. Cover and cook for 10 minutes, then uncover and cook for 5 minutes longer.
11. Fluff the rice and peas with a fork and serve.

kidney beans, unsweetened coconut milk, unsweetened coconut cream, thyme, onion, scallions, kosher salt, ground allspice, white rice, unsweetened coconut milk, onion, scallions, garlic, kosher salt

Taken from www.foodandwine.com/recipes/rice-and-peas (may not work)