1-First, rinse the dried red kidney beans thoroughly and soak them overnight to soften them. This step is crucial as it reduces cooking time and helps the beans absorb flavors better. Once soaked, boil the beans in 3 to 4 cups of water until they are tender, which typically takes about 45-60 minutes depending on their freshness.

2-Next, in a large pot, combine the cooked beans with the uncooked long grain rice, the 13.5-ounce can of full-fat coconut milk, and the seasonings: 3 stalks of scallion cut in half, 1 whole Scotch bonnet pepper, 2 cloves of garlic, 1 teaspoon of pimento berries, a few sprigs of thyme, and 1 teaspoon of sea salt. Stir gently to mix everything without breaking the pepper, as keeping it whole imparts flavor without overwhelming heat.

3-Bring the mixture to a boil over medium heat, then reduce to low and cover tightly. Simmer for 18-20 minutes until the rice is fully cooked and has absorbed the liquid. Cooking times may vary based on your ingredients, so check occasionally to ensure it’s not sticking.

4-After cooking, remove the pot from heat and let it rest covered for 5 minutes. This allows the flavors to meld together. Finally, fluff the rice gently with a fork, remove the Scotch bonnet pepper and thyme sprigs, and serve hot. For added variety, consider trying our apple cranberry crisp as a sweet accompaniment to balance the savory notes.