Ingredients:
1 Cup dry, dark red kidney beans, rinsed and soaked overnight
3 cups water
1 onion, chopped
3-4 scallions, chopped
3 cloves garlic, minced
5 allspice berries
4 sprigs of fresh thyme
1 whole scotch bonnet pepper (I buy a bag and keep them in the freezer for later)
1/2 tsp grated fresh ginger
Kosher Salt
freshly ground pepper
1 13.5 oz can of unsweetened coconut milk
2 cups of Uncle Ben's white rice
Directions
In a large saucepan, place the the soaked beans and the water. Bring to a boil, and reduce to a simmer. Add the onion, scallions, garlic, allspice, thyme, scotch bonnet, ginger, 2 tsp salt, and 1/2 tsp pepper. Stir in coconut milk and simmer for about 1 hour or until the beans are tender.
Stir in the rice, cover and let simmer for 30 minutes, let steam for 10 minutes in the pan off the heat.
Discard the thyme sprigs, allspice berries, and the scotch bonnet, and fluff with a fork. Adjust for salt and pepper
Serve with jerk sauce on the side.
Be sure that the scotch bonnet is intact, with no slices or tears in it. If the membranes and seeds get into the rice, it will be too hot to eat.
You just want the scotch bonnet there for the background flavor, not the heat. 