Fresh coconut red beans & rice

Directions

1. Combine beans, garlic, water and salt in a medium-sized saucepan.

2. Cook, covered, over moderate heat until beans are tender or about 2 hours.

3. Cut coconut meat into small pieces and place in a blender. Grate as fine as possible.

4. Pour boiling water over liquefied coconut and let stand for about 30 minutes.

5. Run coconut milk through a fine mesh strainer to separate out coconut solids.

6. Add the coconut milk, black pepper, green onions, thyme and whole hot pepper to the cooked beans.

7. Bring back to a boil, then remove the hot pepper.

8. Add rice and stir. Return mixture to a boil, cover, reduce the heat and simmer for about 30 minutes or until all the liquid has been absorbed.

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