Jamaican Rice and Beans

1 1/2 cups of dried red kidney beans
1 garlic clove, crushed
4 cups of water
Salt to taste
2 cups of coconut milk
Freshly ground pepper
1 scallion, chopped
1 sprig fresh thyme
1 whole fresh Scotch bonnet chile pepper
2 cups of uncooked white rice
2 strips of bacon, chopped

Instructions:

Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours. Add the coconut milk. freshly ground black pepper to taste, scallion, thyme and fresh whole pepper. * Be careful to keep the pepper intact: you want the flavor and aroma of the pepper, not the heat! Add the rice and bacon and stir. Return to a boil. Cover, reduce the heat and simmer for about 25 minutes or until the liquids have been absorbed. Serve hot as a side dish