Step 1

If using dried kidney beans, rinse and sort beans and place them into a large pot. Cover with approximately three inches of water and soak overnight to for 8 hours.

Step 2

The following day, drain and rinse beans and place them into a large pot. Add 21/2 cups water, bring to a boil, reduce heat and simmer until beans are tender for about 45 minutes.

Step 3

Add coconut milk, onion, spring onion, garlic, ginger, thyme, scotch bonnet pepper, and allspice. and salt.

Step 4

Cover pot, bring to boil again for a couple of minutes for the flavors to meld (the liquid should taste very flavorful, add more salt if it's not). Add the rice, bring to a boil, cover the pot with a tight-fitting lid, reduce heat to simmer, and cook for about 50 minutes- 1 hour.

Step 5

Depending on the variety of rice, it may take less time. Fluff with a fork and serve.

Step 6

Add canned kidney beans, coconut milk, 2 1/2 cups water, onion, spring onion, garlic, ginger, thyme, scotch bonnet pepper, allspice, and salt in a large pot.

Step 7

Add rice and stir with a fork to combine.

Step 8

Cover pot, bring to boil again. Reduce heat and cook for about 50 minutes- 1 hour.

Step 9

Depending on the variety of rice, it may take less time. Fluff with a fork and serve.

Step 10

Add water to a large pot over medium-high heat, Stir in kidney beans, onion, green onion, garlic, ginger, thyme, coconut milk, allspice, and salt.

Step 11

Bring to a boil, for about 2 minutes. Add rice, and Scotch Bonnet pepper. Cover the pot with a lid with a tight-fitting seal. Cook for 30 minutes