1 cup dry red kidney beans, washed

1 can (14 oz.) coconut milk

1 green onion, crushed

1 clove garlic, crushed

3 slices hot chili pepper

1 sprig fresh thyme

Freshly ground black pepper and salt to taste

2¼ cups long-grain rice

In a large bowl, soak beans in water to cover overnight.

. In a large saucepan with a tight fitting lid, place beans and coconut milk. Bring to a boil. Lower heat and simmer for 3-½ hours, or until beans are tender.

Add green onion, garlic, hot chili pepper slices, thyme and black pepper. Simmer for 5 minutes.

Add rice. Liquid should be about 1-inch above rice - add water if necessary. Cover pan, bring to a boil, then immediately turn heat to low. Cook about 20 minutes, or until liquid is absorbed and rice is tender. Just before serving, stir to distribute rice and beans evenly.