Recipe courtesy of Beverley Watson-Horsted
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Wash beans and soak overnight in water.

Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.

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.

Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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