Chop the Scotch Bonnet Pepper (1/4), Onion (1), Scallion (2), Fresh Parsley (1 tablespoon). Dice Tomato (1) and Bell Pepper (1/2 cup).
Crush Garlic (2 clove) and remove the thyme leaves off the Fresh Thyme (2 sprig).
Heat the Olive Oil (1 tablespoon) on a med flame in a deep saucepan, then add the garlic, onion, bell pepper, Ground Black Pepper (1/4 teaspoon), scallion, thyme, and parsley. Lower the heat to as low as it can go and let it go for about 4-5 minutes, while it gets an infusion of wicked flavors.
Now add scotch bonnet, tomato, Fresh Ginger (to taste), Sesame Oil (to taste), Worcestershire Sauce (to taste) and Salted Butter (to taste), water, and the beans. Put the lid on the pan (still on low heat) and cook for another 2-3 minutes.
Then raise the heat to medium-high, add the undrained Canned Red Kidney Beans (1 can), Water (1 cup) and the West Indian Browning (1/2 teaspoon). Bring to a boil, then reduce to a simmer and cook for about 7-10 minutes.
Taste for salt and adjust accordingly. At this point, you can do two things if the gravy is too thin, remove the lid and turn up the heat or use the back of your spoon and crush some of the beans. Serve warm.