Serves 6
Rice and Bean dishes have been influence from the Caribbean immigrants who settled in the South.

4 slices bacon
4 cloves garlic, peeled and chopped
1 cup dried kidney beans
5 cups cold water
1 Scotch bonnet, halved and seeded
1/4 teaspoon ground cinnamon
1 14-ounce can coconut milk
4 green onions, chopped
2 sprigs fresh thyme
1/4 teaspoon allspice
1/4 teaspoon salt
1 teaspoon ground black pepper
2 1/2 cups long-grain rice

In a Dutch Oven or large pot, cook bacon until crisp.  Add the garlic.  Add the beans and water.  Cover pot and reduce heat.  Simmer beans until tender, about 1 1/2 hours.  Add the chili peppers, cinnamon, coconut milk, green onions, thyme, allspice, salt and pepper.  Bring mixture to a boil.  Stir in the rice.  Reduce heat to low.  Cover pot.  Cook for 20 to 30 minutes, or until the rice is tender.  Remove the thyme sprigs and Scotch bonnet.  Serve.