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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 cup dried kidney beans |
1/2 pound salt pork |
4 1/2 cups water |
1 (14-ounce) can coconut milk |
1 1/2 cups uncooked long-grain rice |
1/2 habanero chile pepper, seeded |
1 garlic clove, pressed |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1 teaspoon pepper |
1/2 teaspoon salt |
3 green onions, chopped |
Directions:
1. Place beans in a Dutch oven; add water to 2 inches above beans. Soak 8 hours. Drain and rinse.
2. Bring beans and next 3 ingredients to a boil in Dutch oven. Cover, reduce heat, and simmer 45 minutes or until beans are tender. Add rice and next 5 ingredients; return to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Remove and discard pork; stir in green onions.
3. *2 teaspoons habanero hot sauce may be sustituted for 1/2 habanero chile pepper.
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