Cooking Times

495 min
Prep Time
120 min
Cook Time
615 min
Total Time

Ingredients (11 items)

2.00 cups Red kidney beans
dried
3.00 cups Long grain rice
3.00 cans Coconut milk
400ml each
1.00 large Onion
chopped
4.00 cloves Garlic
minced
4.00 sprigs Thyme
1.00 Habanero pepper
whole
1.00 tbsp Black pepper
3.00 tbsp Vegetable oil
4.00 cups Water
2.00 tsp Salt

Instructions (8 steps)

1
Soak beans overnight. Drain.
480 minutes
2
Cook beans in fresh water until tender, 90 minutes. Drain, reserve liquid.
90 minutes
3
Sauté onion and garlic in oil until soft.
5 minutes
4
Add coconut milk, 2 cups bean liquid, thyme, habanero, black pepper, salt.
5
Bring to boil. Add rice and beans. Stir once.
6
Cover tightly. Reduce heat to low. Cook 25 minutes.
25 minutes
7
Remove from heat. Let steam 10 minutes. Remove habanero.
10 minutes
8
Fluff with fork. Serve with stewed chicken and potato salad.