3 green onions plus more for garnish thinly sliced
1.5 cups rice long grain
1.5 cups kidney beans dried red drained
4 servings salt and pepper freshly ground
1 scotch bonnet pepper chopped
0.5 cup coconut milk unsweetened
Equipment
bowl
sauce pan
pot
Directions
Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid.
Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.
