Rice and Peas

• 2 cupslong grain rice
• 1 cankidney beans
• 1 cancoconut milk
• 4 sprigsthyme
• 3 stalksscallions

Instructions

1. 1

   Brown the long grain rice in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook kidney beans and coconut milk in the same pot until softened and fragrant.

3. 3

   Return the long grain rice, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Rice and Peas taste finished.