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Coconutty Beans and Rice
Coconutty Beans and Rice

Coconutty Beans and Rice

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/4 cups dried kidney beans, rinsed
7 cups cold water, divided
1 container (13.5-ounce) coconut milk
4 scallions, finely chopped
3 thin slices jalapeno pepper, chopped
3 cloves garlic, finely chopped
1 tsp dried thyme
2 cups long-grain white rice (I use jasmine)
1 1/2 tsp salt
1/4 tsp black pepper
Shredded coconut for topping
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Let's Make It
1
Place the beans and 4 cups of cold water in a 4-quart pot. Cover, bring to a boil, turn off the heat, and allow to stand for 1 hour. Drain and return the beans to the pot.
2
Add coconut milk, scallions, jalapeno, garlic, thyme and 1 cup cold water. Cover and simmer for 30 minutes until the beans are just tender.
3
Add the rice, salt and pepper to the pot, along with the last two cups cold water. Cover, bring to a boil, and reduce heat to low. Simmer 15 minuets until liquid is absorbed. Add more salt and pepper if desired. Pass shredded coconut at the table.
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