1 1/2 c. cooked red kidney beans, liquid reserved
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, crushed
1 or 2 sprigs fresh thyme
Salt to taste
Coarse black pepper to taste

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.