INGREDIENTS
8 oz
kidney beans
1 qt
water
256 oz
chicken stock
1/2 cup
coconut cream
2 tsp
thyme leaves
1/2 tsp
ground allspice
2
scallions
1/2 cup
onion
2
garlic cloves
1 tsp
pepper
1 1/2 tsp
kosher salt
1
scotch bonnet pepper
1 tsp
brown sugar
2 1/4 cups
rice