Red beans and Rice

Recipe given to me by my good friend Akeysha (Perkins) Headley

You will need (I normally will double every thing to make left overs):

2 cups rice

2 x 16oz cans of dark red kidney beans

1 x can (~15 oz) coconut milk

crushed tomatoes to taste (~7oz)

1 bunch cilantro

1/2 large red onion

olive oil

cayenne pepper to taste

Start cooking the rice.

Chop the onion.

In a 4 qt pot (not the one with the rice) saute the onion in the olive oil.

Then add the coconut milk, beans (partially drained) and crushed tomatoes and set heat on high. Simmer for a few minutes

Chop the cilantro

Add the cilantro and cayenne pepper and turn off the heat.

Serve over rice or I will mix the rice right into the beans.

To keep, mix the rice with the beans so the rice will not dry out.

It is good cold.