| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jamaican | Beans | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Cooked red kidney beans; reserve liquid |
| 2 | Cloves garlic; chopped | |
| 1 1/4 | c | Unsweetened coconut milk |
| Water (enough to make 2 1/4 c. combined liquid) | ||
| 1 | c | Rice |
| 2 | Green onions; chopped | |
| 1 | Sprig fresh thyme; (1 to 2) | |
| Salt to taste | ||
| Coarse black pepper to taste |
INSTRUCTIONS
Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed. Posted to MC-Recipe Digest V1 #266 Date: Sun, 27 Oct 1996 18:11:55 -0800 From: Rooby <[email protected]> NOTES : Posted by Scirocco on IChef 10-28-96
A Message from our Provider:
“When God ordains, He sustains.”