15ouncecan drained and rinsed dark red kidney beans
sea salt and pepper to taste
In a medium-size sauce pot add in the butter and cook the onions and garlic over medium-low heat until very lightly browned.
Stir in the ham and cook for 2 more minutes.
Add in the rice, coconut milk, chicken stock, and fresh thyme and mix until combined and bring to a boil over high heat.
Next, turn the heat down to low and add a lid to the pot and cook for 15 minutes or until the liquid is absorbed and the rice is cooked.
Using a fork mix around the rice to break up any big chunks and then gently stir in the beans, salt, and pepper until combined, and serve.
Chef Notes:Make-Ahead: This is meant to be eaten as soon as it is cooked but you can make this up to 1 day ahead of time and reheat it before serving.
How to Store: Place covered in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount into a small pot with a little bit of water and cook over low heat until hot. You can also heat up in the microwave until warm.