2 c. dried beans, red or any other type you prefer
2 c. brown rice
Dash of thyme
1/8 tsp. ginger
1/2 clove garlic, minced
1 coconut

Open coconut, being careful to save milk. Put all milk and meat from coconut into a blender and puree, adding water to equal 4 cups liquid after straining. Cook dried beans in the 4 cups coconut milk, about 1 hour. (You may add 1 ham hock to this for flavoring.) After beans are done, add seasonings and rice, and cook over low heat until all liquid is absorbed.