1/2 (4 oz.) pkg. creamed coconut
2 c. water
2 sprigs thyme
2 c. rice
1 can red kidney beans
1 stalk spring onion, chopped
2 slices bacon
Salt & pepper to taste

Pour beans in pot. Add coconut cream, simmer until cream melts. Add the remaining ingredients except rice and cook, covered for about 10 minutes. Add rice and stir. Cover and cook over low heat until grains are soft and all the liquids are absorbed.