INGREDIENTS
1 can red kidney beans (1 1/2 cup of cooked red kidney beans) ¼ cup coconut cream 2 scallions, chopped 1 to 2 garlic clove, finely chopped 3 thyme sprigs 1 tablespoon coconut oil 1 Habanero pepper 2 to 3 cups long-grain white rice 3 cups water 1 to 2 teaspoon salt DIRECTIONS
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Search for RecipesAuthorHi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature. Archives
November 2024
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