Coconut Rice and Red Beans
Ingredients
- 8 oz. dried kidney beans, soaked overnight and drained
- Kosher salt and freshly ground black pepper
- 1 tbsp. vegetable oil
- 3 cloves garlic, thinly sliced
- 2 scallions, thinly sliced
- 2 cups unsweetened coconut milk
- 1 green Scotch bonnet chile, pierced with a paring knife
- 2 cups long grain white rice
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