Method

Pour out Red Kidney beans and wash carefully (or Guango Peas). Put in pot with water add 1 clove of garlic(make sure water covers peas) and cook until peas is tender. Break coconut and remove white meat from shell..(be careful, put coconut in a small towel to avoid injury). Dice coconut and blend with water. To save time you can use coconut milk in tin (Grace or Goya). Strain blend coconut milk and add to cooked peas. Season with 2 sprig Thyme, Escallion , 1 green Habanero pepper (you can also add 5 cloves of Pimento seed if desired) and Salt to taste. Let cook in for 5 mins. Add your Rice (if you use Brown Rice you will need more liquid). Cover pot with foil paper (that's how I do it..it really keeps in the steam) then place lid on pot lower heat and let steam as per directions on your rice package. Trust mi you follow this you can't go wrong. Serve hot..don't burn your mouth.

Psst..guess what? you can also use the Kidney and Guango Peas in the tin (saves time)