| 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 <rooby@shell.masterpiece.com>
NOTES : Posted by Scirocco on IChef 10-28-96
A Message from our Provider:
“When God ordains, He sustains.”