1/2 pint kidney beans

1/2 pint grated cocoanut

1/2 pint pecan meats

1/2 pound rice

3 chili peppers

2 tablespoonfuls butter

1 pint tomatoes

1/2 teaspoonful curry powder

1 teaspoonful salt

Wash and boil the beans as directed in preceding recipes. Put the butter in a saucepan, add the chili peppers and pecan meats, chopped, curry powder, salt, tomatoes and cocoanut; stir until it reaches the boiling-point, then add the beans. Let this simmer over hot water for twenty minutes while you boil the rice. Serve the rice at the ends of a large platter, the jambolaya in the centre.