Introduction to The Bare Pantry Show

Soak red kidney beans in water overnight.

Drain and rinse beans, then place in a pot with fresh water.

Add garlic, onion, bell pepper, thyme, bay leaves, black pepper, and salt to the pot.

Bring the beans to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.

Once beans are cooked, remove bay leaves and set aside.

In a separate pot, heat olive oil over medium heat.

Add rice to the pot and toast for 2-3 minutes until slightly golden.

Stir in cooked beans and coconut milk, mixing well.

Add additional water if needed to cover the rice by about an inch.

Bring the mixture to a boil, then reduce heat to low and cover.

Cook for 20-25 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes.

Fluff rice with a fork and stir in lime juice, scallions, and cilantro.

Serve warm as a side dish or main course.

Allergens