Red Beans and Coconut Rice

I've done this a few times and it always comes out tasting great.
This time I used a recipe from The Vegetarian Family Cookbook.
You can use white rice or brown, although I think the brown rice
adds a nice bit of flavor if you've got the time.
You can always cook the rice ahead of time.
I used a bit less onion than the recipe calls for
and used kidney beans rather than small red beans.

Ingredients:
1 Tbs oil
1/2 cup diced onion
3 cloves garlic, minced
3 cups cooked rice
2 15-oz cans of kidney beans or
small red beans, drained and rinsed
1 15-oz can coconut milk
1/2 tsp thyme
salt and pepper to taste

Directions:
Heat the oil in a large pot and cook the onion until soft,
then add the garlic and cook a few more minutes.
Add everything else and bring to a simmer.
Cook about 15 minutes, letting the rice
absorb most of the coconut milk.