1 c dried red kidney beans, washed 1 ea sprigfresh thyme 1 ea clove garlic, crushed 1 ea green onion, chopped salt, to taste

3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked long-grain, regular or parboiled rice In a medium saucepan with a tight-fitting lid, place the washed beans. Add the coconut milk and bring to boil. Reduce the heat. Cook until the beans are tender, 1 to 2 hours. Add the thyme, garlic, green onion, and salt. Add the hot pepper if desired. Simmer for a few minutes. Add the rice.

The liquid should come up to 1-inch above the rice. Add water if needed. Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled). It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water.

The rice is ready when the liquid disappears and the grains of rice are separate. Stir just before serving to evenly distribute the red kidney beans. Makes 4 to 6 servings.

brown shell, and grate the coconut meat. Into a bowl, add the coconut meat and 6 cups of water. Mix well, then squeeze to extract as much liquid as possible. Press through a sieve and use as directed above.

Etoria says his preferred method to separate the coconut meat from the brown shell is with a butter knife ("or the dullest knife you have") to prevent cuts. Slip the knife between the white flesh and the shell, and it should come away easily.

Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,