1 Tablespoon olive oil
1 sweet onion, minced
1 green bell pepper, chopped
4 (or more) large garlic cloves
3 (15-ounce) cans dark red kidney beans
1 (13.5-ounce) can unsweetened coconut milk
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons salt
1/8 - 1/4 teaspoon cayenne pepper
2 cups brown jasmine rice
3 1/2 cups water, or as needed (see Instructions)
Accompaniments (I made my own salsa and guacamole while the beans and rice were cooking):
Plantain chips or tortilla Chips
Pour the olive oil into a medium saucepan.
Saute the onion, bell pepper and garlic in the olive oil over medium heat until the onions are transparent.
Meanwhile, rinse and drain the beans.
Add the beans, coconut milk, thyme, salt, cayenne pepper and rice to the sauteed ingredients.
Add water, adjusting amount if necessary, so the liquid (coconut milk and water) covers the beans and rice by 3/4 inch.
Bring to a boil, then reduce the heat until the liquid is simmering gently; cover tightly, then continue cooking for 40 to 45 minutes, or until the rice is tender and all of the liquid is absorbed.
(Check several times during this time to make sure the rice isn't sticking and stir if necessary).
Set off the stove for 10 minutes.
Fluff gently with a fork before serving.
Serve with salsa, guacamole and chips.
Loosely adapted by LuAnn Bermeo from The Best American Recipes 1999: The Years' Top Picks from Books, Magazines, Newspapers and The Internet edited by Fran McCullough and Suzanne Hamlin. (The book, which is a complication, cited the recipe source as Seductions of Rice by Jeffrey Alford and Naomi Duguid). I have made multiple changes to the ingredients and instructions. -LuAnn