We are so happy to share this recipe from Jamerican Cuisine in Boynton Beach, Florida. Thank you to Chris and Jasmine!
- 1 - 19 oz can of kidney beans
- 1 - 14 oz can of coconut milk
- Approximately 1 2/3 cups of water
- 2 cloves of chopped garlic
- 1 small onion or 2 green scallions, chopped
- 1 teaspoon dried thyme
- 1 1/2 to 2 teaspoons salt, to taste
- 1/4 teaspoon black pepper
- 2 cups long grain rice, rinsed and drained
Drain the liquid from the can of beans into a large measuring cup. Add the coconut milk and enough water to make 4 cups of liquid. Place the liquid, beans, garlic, onions and thyme into a large pot. Add the salt and pepper and bring to a boil. Allow to boil for 2 minutes. Lower the heat and cook covered for 15-20 minutes or until water is absorbed. Fluff with fork and serve. Enjoy!