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• 1/2 bag Kidney Beans
• 1 Can Coconut Milk
• 1 Diced Onion
• 3 Scotch Bonnet
• 1 tablespoon Black Pepper
• 1/2 tbs Salt

Cook beans until tender, add rice, coconut milk, onion, black pepper and salt, and add enough water to just cover the ingredients. Place Scotch Bonnet peppers on top, careful not to burst them. Simmer until rice is tender. Remove pepper before serving.