Rice and Peas

• 400g tin kidney beans, including the liquid
• 100g creamed coconut block
• 600ml warm water
• 2 cloves garlic, chopped
• 1 Small onion or 2 stalks scallion, chopped
• 1 tsp dried thyme
• 1 tsp salt, or to taste
• 1/4 tsp black pepper, ground
• 250g long grain rice (rinsed and drained)

Method

1. Drain the liquid from the tin of beans into a measuring cup.
2. Break the creamed coconut block into the warm water. Stir to dissolve the coconut.
3. Pour the liquid, beans, garlic, onion and thyme to wide pan.
4. Sprinkle in the salt and black pepper and bring it to the boil.
5. Add the washed rice and boil on high for a couple of minutes.
6. Turn heat to the lowest setting, and cook covered until all water is absorbed (about 15 mins).
7. Remove the lid and leave to sit until the steam rises.
8. Gently fluff through with a fork and serving.