 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/2 pound dry red kidney beans |
1 whole coconut |
4 cups water |
1 teaspoon olive oil |
1 clove garlic |
1/2 onion |
1 scallion, crushed |
1 sprig thyme |
1/2 stick butter |
1/2 teaspoon black pepper |
1 teaspoon salt |
2 cups rice |
Directions:
1. Wash beans and soak overnight in water.
2. Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.
3. In a stock pot, add oil and heat. Add beans, garlic and onion. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
4. Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes.
5. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
|
|