Remove any debris from the Red Kidney Beans (1/2 cup). Rinse with cool water, drain, and place in a bowl. Add the Water (2 cup) and soak for a couple hours, ideally overnight.
Chop the Scallion (2), Onion (1), and Garlic (2 clove).
Pour the beans and water into a deep saucepan and bring to a boil.
As it comes to a boil, drop in the Scotch Bonnet Pepper (1), scallion, onion, garlic, Salt (1/2 teaspoon), Finely Ground Black Pepper (1/4 teaspoon), Ground Allspice (1/4 teaspoon), and Fresh Thyme (3 sprig). Place the lid on your pot and reduce to a gentle simmer.
Depending on how long you pre-soak your beans, it should take anywhere from 40 minutes to 1 hour to get tender. They will plump up and the water will take on a lovely reddish color. I soaked my beans for 2 hrs and it took 40 minutes to get tender.
Wash the Brown Rice (2 cup). You can traditionally wash it or place the rice in a strainer, then allow water to pour over it as you work your fingers through it. This method works like a charm and it so much easier to strain and place in the pot.
Stir in the rice to the pot of beans. Add the Unsweetened Coconut Milk (1 1/2 cup). Bring back to a boil, then reduce the heat to a gentle simmer, put the lid on the pot and allow to cook. Depending on your rice, it can take between 25 minutes and 40 minutes to fully cook.
Remember to remove the sprigs from the thyme and don’t forget that scotch bonnet pepper. Enjoy on it's own or serve with your favorite side.