Jamaican Rice & Peas - cooking recipe

Ingredients

3 c. rice
1 c. red kidney beans
a few sprigs of thyme
pinch of salt
1 medium sized coconut
1 clove garlic
2 stalks scallion or leeks
1/4 tsp. black pepper
1 quart hot water

Preparation

Grate coconut and using the quart of hot water, express the milk by adding two cups of water at a time and squeezing the milk through a sieve after each addition. Place beans in a saucepan with the coconut milk and add the clove of garlic, slightly bruised. Cook until beans are tender, but not overcooked.