Ingredients

The following ingredients have 4 Servings
  • 1 cup dried kidney or red beans
  • 2 garlic cloves (minced)
  • 3 cups vegetable stock
  • 2 cups coconut milk (full fat, both water, and cream)
  • 1 lime (juice of)
  • 3 scallions (sliced, white and green parts separated)
  • 1/2 tsp thyme leaves
  • 1/2 tsp ground ginger (or, 1 2" piece of fresh ginger, minced)
  • 1 tsp red pepper flakes
  • 1/4 tsp allspice
  • 1.5 cups long grain basmati rice (rinsed)
  • 1/2 tsp coarse salt

Instruction

  • Sort beans and cover with water to soak overnight
  • Drain beans and put into a large pot of fresh water
  • Bring to a boil, and boil for 10-15 minutes.
  • Drain, then add beans to the slow cooker, along with the stock, coconut milk, lime juice, rice, garlic, thyme, allspice, ginger, white parts of scallions, kosher salt, & red pepper flakes.
  • Cover and cook on low 6-8 hours until rice is cooked, and beans are tender
  • Serve hot, garnished with green parts of the scallion