A healthier spin on traditional Jamaican rice and peas
Place the kidney beans in a medium sized saucepan and cover with water. You want the water to be atlease 1" above the beans. Add the salt and garlic, stir and cover.
Simmer on low for approximately 30 minutes, until the beans are softened but not mushy.
Add the creamed coconut, fresh thyme and scotch bonnet and simmer until the coconut has completely melted.
Add the Farro and gently stir to combine. Cover and simmer on low until the Farro has cooked, about 30 minutes more.
Add water as needed to completely cook the Farro.
Remove the garlic, pepper and thyme stalks before serving.