Belizean rice and beans

Soak the dry kidney beans in water for hours or overnight; drain and rinse.

In a saucepan bring three to four cups of water to a boil with the beans, chopped onion and crushed garlic; boil until tender, about half an hour.

Season the beans with thyme, salt and pepper.

Add half a cup of coconut milk and boil with the lid off so it reduces a little.

Rinse the rice and let it stand a few minutes.

Once the coconut milk boils, stir in the rice, cover, turn down to a simmer and cook until the liquid is absorbed and the rice is tender.