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!