Coconut Beans and Rice

Coconut Beans and Rice (4 large servings)

4-5 c. vegetable broth

2 cans kidney beans, drained

1 can coconut milk (add some of the broth to make 2 cups)

2 t. thyme

1/2 t. allspice

1 1/2 c. white rice

1 1/2 c. sliced green onion (depending on how much you like them)

[optional: minced jalapeno pepper or pinch cayenne]

Put 4 c. broth in pot with all other ingredients (including pepper if using) except rice and onions. Bring to boil and add rice -- careful not to scorch the coconut milk. Simmer 20 minutes, adding more liquid if needed.

After 20 minutes, stir in 1 c. onions, simmer about 5 more minutes, adding broth if needed.

Top with remaining onions.

Yum!