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Caribbean rice and beans


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For 2 people
red beans, soaked overnight and boiled in water (salt towards the end of cooking) with a clove of garlic until tender
1 1/2 cups of the cooking water of beans
2 cups uncooked basmati rice
1 cup of sliced leeks
1/2 cup of coconut milk naturally
1/2 cup of thyme
2 pinches of hot red peppers, chopped (or alternatively two pinches of chili powder)
salt to taste


In a pot put the beans, leeks, water from cooking the beans, coconut milk, chilies, thyme and 1/2 teaspoon salt.
Bring to a boil and add rice.
Cook for ten minutes (or time of cooking rice), allow to cool for 15 minutes and then serve.

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(Thanks to Angelica P.)

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