Rice and beans
Wash and pick over the beans and then add them to a large bowl, cover with plenty of water and set aside to soak overnight.
The following day drain them off, add them to a pot together with the garlic and the meat.
Cover with water, bring to a boil, reduce the fire and simmer for around two hours or until the beans are tender.
Remove the excess of water from the beans and season with salt, pepper and thyme.
Stir in the coconut milk and bring it to a boil. Add the rice to the bean mixture, stir to combine, then return to a low simmer.
Cover and cook on low heat until all the liquid has been evaporated and the rice is tender (around 25 minutes).