Coconut, Red Beans and Rice

Directions

1. If the beans are old add to a bowl and cover with water and allow to soak over night.

2. The following day drain the beans and add to a saucepan along with the garlic and 1l water.

3. Season to taste then bring to a boil, reduce to simmer and cook, uncovered, for about 2 hours or until the beans are tender.

4. Meanwhile prepare and grate the coconut.

5. Pour the boiling water over the top then set aside to stand for 30 minutes.

6. Pass through a fine-meshed sieve and press with the back of a spoon to extract as much liquid as possible.

7. Drain the beans, return to the pot and add the coconut milk, spring onions, thyme and chilli and bring to a boil (you can remove the chili at this point, but I tend to leave mine in the mix).

8. Stir-in the rice, season with black pepper and return to a boil.

9. Reduce to a simmer, cover the pan and cook for about 20 minutes or until the rice is tender and all the liquid has been absorbed.

10. Remove the chili and serve immediately.

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