Copyright: The Martha Stewart Living Cookbook: The New Classics
3/4 cup dried red kidney beans, rinsed and drained
2 large garlic cloves, crushed with the flat side of a large knife
1 1/4 cups unsweetened coconut milk
2 1/2 cups long grain rice
3 scallions, finely chopped
1 1/2 teaspoons finely chopped fresh thyme
Coarse salt and freshly ground pepper
1. Bring the beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until the beans are tender but not mush, 1 hour and 50 minutes to 2 hours.
2. Stir in 2 1/2 cups water and the rice, scallions, thyme and 1 tablespoon salt season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all the liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff the mixture with a fork, and season with salt and pepper.
(Note: I added 1 finely chopped jalapeno along with the rice. It gave a nice, mellow heat that complimented the flavors in this dish.)