1 14oz can kidney beans
1 garlic clove, minced
1 tsp salt
½ C coconut milk (unsweetened)
2 scallions, chopped
1 sprigs fresh thyme, chopped
½ scotch bonnet pepper, seeded
½ tsp black pepper
2 C long-grain white rice
Combine beans, garlic and salt and marinate 1-2 hours.
Boil beans, 3 C of bean liquid (add water if necessary), coconut milk scallions, thyme, scotch bonnet pepper, black pepper, and salt to taste in large pot.
Stir in rice, and boil for 20 minutes.
Remove from heat and allow to sit 15 minutes.
Stir with fork and remove scotch bonnet pepper. Serves 8.
Source: Various recipes at Nevis, West Indies