Red Beans and Rice with Coconut
Red Beans and Rice with Coconut
Ingredients
1 cup dried red kidney beans, soaked overnight
1 cup long grain rice
1 clove garlic, minced
1 small onion, chopped
1 stick cinnamon
1 bay leaf
1 small sprig thyme
1/2 tsp. salt
1/2 Tbsp butter
2 Tbsp. Torani Coconut Syrup
Instructions
Drain the beans and cover with 8 cups of cold water. Bring to a boil in a large pot, then simmer for an hour, or until cooked. Mix in the remaining ingredients, adding more water if too dry. Simmer for 20 minutes. Cover and simmer for another 10 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff with a fork and serve.
