2 cans dark red kidney beans
1 can coconut milk
3 cups water or broth
2 cups rice
1 scotch bonnet or habanero pepper, whole
4 T butter
salt, pepper and thyme

In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.