Soak red kidney beans for a minimum of 8 hours, or overnight, drain the water and cover beans by 1 inch with new water in a saucepan. Add the whole scotch bonnet, spring onions (with stems cut off), allspice and garlic cloves, cook for roughly one hour, there should be enough water left over once the beans are cooked through.
After that, add the rinsed rice into the mix, pinch of salt to your taste, add fresh thyme, cream of coconut and bring to a boil, cook for 15-20 minutes or until rice is fully cooked through.
Leave rice and peas to sit for 5-10 minutes to solidify, then serve with your ideal condiments and side dishes, like a curry or stew.
Recipe Notes
Use whole scotch bonnet, do not chop into pieces, unless you want a very spicy rice.