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Soak 1 cup of red kidney beans in water overnight.

Drain and rinse the beans, then place them in a pot with 4 cups of fresh water.

Add 4 cloves of garlic, 1 medium onion, 1 medium bell pepper, 1 teaspoon of thyme, 2 bay leaves, 1 teaspoon of black pepper, and 1 teaspoon of salt to the pot.

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

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

In a separate pot, heat 2 tablespoons of olive oil over medium heat.

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

Stir in the cooked beans and 1 can of 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 the rice is tender and the liquid is absorbed.

Remove from heat and let sit covered for 5 minutes.

Fluff the rice with a fork and stir in the juice of 1 lime, 2 scallions, and 1/4 cup of cilantro.

Serve warm as a side dish or main course.

Equipment Needed

Dietary

Allergens