Hopi (rice and bean stew)

Instructions

1. Drain the soaked beans, rinse them and cook in unsalted water for 45 minutes to 1 hour until tender.
2. In a large pan, fry the bacon lardons in the oil, then add the sliced onion and pepper.
3. Add the garlic, thyme and bay leaf, then the rice rinsed and briefly toasted in the fat.
4. Pour in the coconut milk, the water and the beans with their cooking liquid, then season.
5. Bring to a boil, lower the heat, cover and cook for about 20 minutes without stirring, until the liquid is absorbed.
6. Let it rest 5 minutes covered, fluff with a fork and serve hot.