The classic Sunday staple using dried kidney beans, coconut milk, and aromatic scotch bonnet.
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Rinse the dried kidney beans and soak them in 4 cups of water overnight, or use the quick-soak method by boiling for 2 minutes and letting them sit for an hour.
Place the beans and their soaking water into a large pot with the smashed garlic and pimento berries; bring to a boil and simmer for 45-60 minutes until the beans are tender.
Once beans are soft, pour in the coconut milk and add the scallions, thyme, salt, black pepper, and ginger if using.
Place the whole Scotch Bonnet pepper on top carefully, ensuring it does not burst, as this provides aroma without intense heat.
Wash the rice thoroughly in cold water until the water runs clear, then add the drained rice to the pot.
Check the liquid level; the liquid should be about one inch above the rice. If it is too low, add a little more water or coconut milk.
Bring the pot to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes.
Remove from heat, discard the thyme stems, scallions, and the whole pepper, then fluff the rice with a fork before serving.
