Ingredients:

  • 1 cup Dried Red Kidney Beans, soaked overnight
  • 2 cups Basmati rice
  • 4 cups Water
  • 13.5 oz Full-fat Coconut Milk
  • 2 stalks Scallion, bruised
  • 4 cloves Garlic, smashed
  • 1 tbsp Fresh Ginger, grated
  • 1 whole Scotch Bonnet Pepper
  • 8 Whole Pimento Berries
  • 3 sprigs Fresh Thyme
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tsp Brown Sugar

Instructions:

  1. Place your soaked 1 cup of dried red kidney beans in a pot with 4 cups of water. Cook until the beans are tender but not falling apart, usually about 30 to 40 minutes.
  2. Add the 13.5 oz of coconut milk, smashed garlic, bruised scallions, ginger, pimento berries, thyme, salt, pepper, and brown sugar.
  3. Rinse the rice thoroughly until the water runs clear. Add the rice to the pot.
  4. Place the whole Scotch Bonnet right on top.
  5. Bring the mixture to a boil for 2 minutes, then turn the heat down to the lowest setting possible.
  6. Cover tightly and cook on low heat for 20 to 25 minutes until all liquid is absorbed and holes appear in the rice.