Ingredients

1 cup dried red kidney beans (or 2 cups canned, drained)

2 cups long grain rice (jasmine preferred)

1 can (13.5 oz) coconut milk

2–2½ cups water (or reserved bean liquid)

3 green onions (scallions), smashed

2 cloves garlic, crushed

4–6 sprigs fresh thyme (or 1 tsp dried)

1 whole Scotch bonnet pepper (DO NOT cut)

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tsp allspice (ground or a few whole berries)

Optional: 1 small onion, chopped

Instructions

1. Cook the beans (skip if using canned)

Soak overnight (or quick soak)

Simmer in fresh water ~1 hour until tender

Save the cooking liquid — this is flavor, not waste

2. Build the base

In a pot: beans + 2–2½ cups bean liquid/water

Add coconut milk, scallions, garlic, thyme, onion (if using), allspice, salt, pepper

Drop in the whole Scotch bonnet

Whole = flavor without blowing people’s heads off

3. Simmer + infuse

Let this simmer 10–15 minutes
This step matters—you're building depth before adding rice

4. Add rice

Rinse rice until water runs mostly clear

Add to pot and stir once

5. Cook

Bring to a gentle boil

Reduce to low, cover, cook 18–20 minutes

Do NOT keep stirring—this isn’t risotto

6. Finish

Remove thyme stems, scallions, and Scotch bonnet

Fluff with a fork

Let sit 5 minutes before serving