Traditional Jamaican rice and beans

Ingredients:

• 1.5 cups red kidney beans (soak overnight and drain)
• 1.5 cups long grain rice
• 2 crushed cloves of garlic
• 1/2 cup unsweetened coconut milk
• 3 green onions, thinly sliced ​​into half rings, plus a few more for garnish
• 1 Scotch bonnet pepper, sliced
• 3 sprigs of fresh thyme
• Salt and ground black pepper

Preparation:

1. Place the beans and garlic in a medium saucepan and cover with cold water. Bring to a boil and simmer over low heat until the beans are tender, about 1 hour to 1 hour 30 minutes.
2. Once the beans are tender, add the coconut milk, green onions, Scotch bonnet pepper, and thyme, and increase the heat to bring the contents of the pan back to a boil. Add the rice, season with a little salt and pepper, cover the pan, and cook until the rice is tender and has absorbed most of the liquid.
   
   Transfer the rice and beans to a large serving bowl, taste for seasoning, add more salt and pepper if needed, and garnish with chopped green onions.