1 c. dried red kidney beans
3 c. water
1 tsp. salt (optional)
1/4 c. coconut cream
1 onion or scallion, thinly sliced
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1/2 tsp. ground black pepper
2 c. uncooked rice (parboiled optional)

Rinse beans well. Pick and discard any debris or beans that are broken and shriveled. In large bowl cover beans with 3 cups water; soak overnight. Drain and transfer to large saucepan. Add 3 cups fresh water. Over low-medium heat; bring to boil; add coconut cream and simmer until beans are tender; but not mushy; about 1 hour. Add salt, onion, thyme, black pepper and simmer for about 15 minutes. Reduce heat to low, add rice, simmer until rice is tender. With wooden spoon, stir rice from bottom to fluff; cook for another 5 minutes. Remove from heat, let sit, covered, until all liquid is absorbed. Makes 10 to 12 servings.