2 cups vegetable broth

2 cups coconut milk

2 bay leaves

1 teaspoon allspice

2 diced cloves of garlic

¼ teaspoon thyme

¼ teaspoon seeded, chopped scotch bonnet or habanero pepper

½ cup chopped onion

Salt and Pepper to taste

 

Place kidney beans, coconut milk, bay leaves, allspice, one garlic clove and vegetable broth in a pot and simmer until beans are tender. Add onions, thyme and second garlic clove and simmer another 20 minutes. Remove bay leaves. To thicken stew, take one cup of cooked beans, place in food processor and puree. Return pureed beans to the pot. Serve hot with white rice.