Red Beans and Rice Cooked in Coconut Milk

INGREDIENTS

• 1 pound red kidney beans, dried (not canned)
• 3 teaspoons salt
• 2 bay leaves
• 4 tablespoons canola oil
• 2 pounds parboiled or long-grain rice
• 1 small onion, finely chopped
• 2 fresh thyme sprigs
• 2 cans pure coconut milk, plus 2 cans water

INSTRUCTIONS

1. Dried pigeon peas: Remove from package, rinse thoroughly in cold water, and soak overnight or for at least 8 hours in enough water to cover peas by 4 to 6 inches.
2. Discard soaking water and rinse peas in fresh cold water. Place peas in a large stockpot with a gallon of water, 1 teaspoon salt, and 2 bay leaves over medium-high heat and cook for 2 hours.
3. Use a serving spoon to take out a few peas and stick with a fork to check for doneness. If still hard, cook for 30 more minutes and check again. Once soft, turn off heat, strain, discard liquid and bay leaves, and set aside.
4. Rinse rice in cold water twice and pour through fine mesh strainer, discarding as much water as possible. Heat oil in Dutch oven over medium-high heat until shimmering. Stir in rice and cook until edges of rice begin to turn translucent, stirring constantly, 3 minutes. Add onions and thyme sprigs and continue to cook until softened, 3 more minutes.
5. Stir in coconut milk, water, peas, and 2 teaspoons salt. Scraping up any brown bits at the bottom, stir until well combined. Add more water if needed so that total liquid covers rice by 1 inch. Simmer vigorously, uncovered, until all liquid evaporates.
6. Reduce heat to low and cover lid tightly and continue to steam untouched for about 15 to 20 minutes.
7. Remove pot from heat, uncover, and fluff rice using a serving spoon, adjust seasoning if needed, and serve with a protein of choice (e.g. stewed chicken), sweet plantains, and a side salad.