1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper
Place beans and garlic in a medium saucepan and cover with cold water.
Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours.
When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil.
Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid.
Transfer to a large serving bowl and garnish with sliced green onions.