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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
1/2 cup dried kidney beans, soaked overnight, drained |
2 cups unsweetened coconut milk |
1 1/2 garlic cloves, minced |
4 scallions, finely chopped |
1/2 sprig fresh thyme, finely chopped |
1 1/2 cups uncooked rice |
1 1/4 cups water |
1 teaspoon salt |
1/2 tablespoon sugar |
salt and ground black pepper |
Directions:
1. In a medium saucepan, combine the drained beans with the coconut milk in a medium saucepan. Cook covered over medium heat until the beans are tender but not mushy, about 1 hour. Add all the remaining ingredients and cook covered over medium heat until the rice absorbs all the liquid, about 15 minutes. Season and serve.
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