Soak 1 cup of dried kidney beans in water overnight. Drain and rinse.
Put the beans in a large pot with ½ medium diced yellow onion, 2 diced scallions, 1 tablespoon of minced garlic, 2 bay leaves, 3 thyme sprigs, 2 teaspoons of salt, and 7 allspice berries.
Add 3 cups of water, cover, and simmer for 50-60 minutes, until the beans are tender.
Stir in 400ml of coconut milk and 2 cups of long-grain white rice, and add 1 whole Scotch bonnet pepper. Bring to a boil.
Reduce the heat to medium-low, cover, and cook for about 18 minutes, until the liquid is absorbed and the rice is tender. Discard the bay leaves, thyme stems, and Scotch bonnet, and fluff with a fork.
