Red Beans and Coconut Rice

I've done this a few times and it always comes out tasting great. This time I used a recipe from The Vegetarian Family Cookbook. One of my kids loves it. The other finds it "too bland." You can use white rice or brown, although I think the brown rice adds a nice bit of flavor if you've got the time. You can always cook the rice ahead of time. If you haven't used coconut milk before, my store has it in the Asian food section so start by looking there. I used a bit less onion than the recipe calls for and used kidney beans rather than small red beans.

1 Tbs oil
1/2 cup diced onion
3 cloves garlic, minced
3 cups cooked rice
2 15-oz cans of kidney beans or small red beans if you can find them, drained and rinsed
1 15-oz can coconut milk
1/2 tsp thyme
salt and pepper to taste

Heat the oil in a large pot and cook the onion until soft, then add the garlic and cook a few more minutes. Add everything else and bring to a simmer. Cook about 15 minutes, letting the rice absorb most of the coconut milk.

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Red Beans and Coconut Rice