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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours. | 2. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper. | 3. Bring to a boil, remove the hot pepper. Then add the rice and stir. | 4. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish. | 5. * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	1 1/2	cups	dried	910.8	165.048	67.2612	0.69
garlic clove	1		crushed	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
coconut milk	2	cups		1104.0	26.592	10.992	114.432
pepper			ground	-	-	-	-
onion	1		minced	28.0	6.537999999999999	0.77	0.07
scallion	1		chopped	32.0	7.34	1.83	0.19
thyme	1	sprig		-	-	-	-
hot pepper	1			-	-	-	-
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.