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Heat oil in a small-medium saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
Add the allspice, thyme and bay leaf, then stir until fragrant, about 30 seconds to a minute.
Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings.
Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine.
Bring the mixture up to a boil, then cover and turn the heat all the way down to low. Set a timer for 10 minutes.
After 10 minutes, turn off the heat and let the pot sit, undisturbed, for another 10 minutes.
Remove the lid, then fish out the bay leaf, thyme sprig and Scotch Bonnet (leave in for more heat) and discard.
Fluff the rice and beans with a fork, then sprinkle with scallions. Serve immediately.