A fusion dish incorporating Ethiopian berbere spice mix into the coconut milk base.
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Rinse the soaked kidney beans and boil them in a large pot with 4 cups of water until tender but not mushy, about 45-60 minutes.
Drain the beans, reserving 1/2 cup of the cooking liquid, and set aside.
In a large heavy-bottomed pot, heat coconut oil over medium heat and sauté the onion until translucent.
Add the garlic, ginger, and berbere spice blend to the onions, stirring constantly for 2 minutes to toast the spices without burning them.
Stir in the rinsed rice, coating every grain in the spiced oil for about 1 minute.
Pour in the coconut milk, vegetable broth, reserved bean liquid, cooked beans, thyme, and salt; stir gently to combine.
Place the whole scotch bonnet pepper on top, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
Simmer for 18-20 minutes until liquid is absorbed, then remove from heat and let sit covered for 10 minutes before fluffing with a fork.
