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
- 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. Bring to a boil, reduce to a simmer and cook. 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.