Belizean Rice and Beans

Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans reduce heat to low and simmer until beans are tender about 1 hour. Mix onion red bell pepper vegetable oil salt and black pepper into beans.

Cook and stir rice in a saucepan over low heat until toasted and fragrant about 3 minutes. Add coconut milk water and kidney beans; bring to a boil. Reduce heat to low cover and cook until rice is tender 30 to 40 minutes.