In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat.
1 cup kidney beans, 3 cups water
Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.
1 small onion, 2 scallions, 3 garlic cloves, 5 allspice berries, 5 thyme sprigs, 1 scotch bonnet pepper, ½ tsp ginger, salt, black pepper
Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
13½ ounce unsweetened coconut milk
Stir in the rice, cover, and simmer over low heat until the rice is tender and the liquid is absorbed for about 30 minutes.
2 cups long-grain white rice
Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.
Keyword Beans, Rice
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