This is my healthy adaptation of my family's authentic Panamanian dish.

1 Tbsp. olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 cup red kidney beans, soaked and rinsed
1 tsp. thyme
1 bay leaf
2 cups pure coconut milk (from fresh coconut or can)
1 cup long-grain brown rice, rinsed
2+ cups water
1/2 tsp salt (opt.)

Soak beans ahead of time or overnight. Be sure to rinse well. Heat olive oil in a 4-quart pot. Add onion and garlic. Saute until translucent. Add drained red beans, thyme, bay leak, and coconut milk. Bring to a boil before reducing to medium heat. Simmer until beans are 3/4 cooked (about 1 hour). Then add brown rice and water. Continue simmering on medium until rice and beans are cooked through and water is absorbed. Add salt if desired. Let sit for a few minutes. Serves 4.