Coconut Brown Rice and Beans

• 1 TBSP extra virgin coconut oil
• 1 large yellow onion, chopped into small pieces
• 3 cloves of garlic, finely minced
• 3 cups of cooked brown rice
• 1 (16 ounce) can of adzuki beans, drained and rinsed
• 1 (16 ounce) can of kidney beans, drained and rinsed
• 1 (15 ounce) can of light coconut milk
• 1/2 tsp. dired thyme
• Sea salt and ground pepper to taste

Heat the coconut oil in a large saucepan on medium heat. Saute the onion and garlic until the onion becomes soft and translucent.

Add the rice, drained beans, coconut milk and thyme. Bring the pot to a simmer and cover and cook over low heat until most of the coconut milk has evaporated. It should take about 15-20 minutes and the mixture should be moist, but not watery.

Season with sea salt and pepper.