Jamaican Coconut Beans

Jamaican Coconut Beans

1 ¼ c. dry kidney beans
1 c. coconut milk
1 sprig fresh thyme
1 tsp. minced garlic
1 ½ Tbsp. Green onion, sliced
1 hot red chile pepper, sliced
2 ¼ c. uncooked brown rice

Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.
Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes. Stir in rice and bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.