In a large sauce pan over medium heat, add oil and heat until ready. Then add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar (if using), black pepper, and allspice berries. Saute.

Once onions are soft (about 2-3 minutes), turn heat up to medium-high. Add in the kidney beans and coconut milk and stir together. Once mixture starts to boil, add the salt, stir, and reduce heat to low/simmer. Cover the pot and cook until beans are tender, about 30 minutes to an hour, stirring occasionally. - Note: If there is not enough liquid while simmering add an additional ½ of water to keep beans covered

Add in the rice and the 1 ¼ cup water and stir well. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems, allspice berries and scotch bonnet pepper.

In a large sauce pan over medium heat, add oil and heat until ready. Then add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar (if using), black pepper, and allspice berries. Saute.

Once onions are soft (about 2-3 minutes), turn heat up to medium-high. Add in the kidney beans, rice, coconut milk and water then stir together. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems, allspice berries and scotch bonnet pepper.