Jamaican rice and peas cooked with a West African tomato and bell pepper reduction.
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Boil the soaked kidney beans in 4 cups of water with two sprigs of thyme and half the allspice until tender but not mushy (approx. 45-60 minutes). Drain, reserving the liquid.
Blend the red bell peppers, tomatoes, half the onion, and one Scotch bonnet until completely smooth to create the 'Obasanjó' base.
In a heavy-bottomed pot (Dutch oven), heat oil and sauté the remaining sliced onion and garlic until translucent, then add tomato paste and fry for 5 minutes until it darkens to a deep brick red.
Pour the blended pepper mixture into the pot and reduce over medium heat for 15-20 minutes until the oil separates from the sauce, concentrating the sugars.
Stir in the coconut milk, stock, and 1 cup of the reserved bean liquid; season heavily with salt, the remaining allspice, and the whole Scotch bonnet (do not burst).
Wash the rice repeatedly until the water runs clear to remove excess starch, then add it to the boiling pot along with the cooked kidney beans.
Seal the pot tightly with foil before adding the lid to trap all steam; cook on the lowest possible heat for 25-30 minutes.
Remove from heat and let the rice rest undisturbed for 10 minutes before fluffing with a fork to integrate the concentrated tomato oils from the bottom.
