Red peas and kidney beans are one and the same.

• 1/4 cup (1/2 stick) butter
• 1 medium onion, coarsely chopped
• 1 garlic clove, chopped
• 1 fresh thyme sprig
• 4 cups (or more) low-salt chicken broth
• 1/2 cup canned unsweetened coconut milk
• 1 1/4 cups dried kidney beans

• 1 tablespoon dry Sherry

• 6 tablespoons high-quality dark rum
• 2 tablespoons chopped fresh chives

• Melt butter in heavy large pot over medium heat. Add onion, garlic, and thyme; sauté until onion is soft, about 8 minutes. Add 4 cups broth, coconut milk, and beans; bring to boil. Reduce heat to medium-low, cover, and simmer until beans are tender, stirring occasionally, 1 1/4 to 1 3/4 hours. Remove thyme sprig.
• Set aside scant 1 cup of beans. Working in batches, purée remaining mixture in blender until smooth. Return soup to same pot; add reserved beans and Sherry. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to simmer, thinning with broth if desired; keep warm.
• Place rum in heavy small skillet. Bring to simmer. Carefully ignite rum. When flames subside, divide soup among 6 bowls, drizzle with rum, sprinkle with chives, and serve.