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Cook the Beans: Add kidney beans to a large pot with water, garlic, pimento seeds, and ginger. Boil until the beans are tender (about 1.5-2 hours). You may use a pressure cooker to speed this up.
Season the Pot: Once the beans are tender , add the coconut milk, coconut cream, salt, scallion, thyme, all-purpose seasoning, green seasoning, and Scotch bonnet pepper. Allow this to simmer for 10-15 minutes to infuse flavors.
Add the Rice: Stir in the washed basmati rice. Let it cook uncovered on medium heat until the liquid reduces and is mostly absorbed.
Finish Cooking: Once the water is nearly gone, reduce the heat to low. Cover the pot tightly with a lid or foil. Let it steam on low heat until the rice is fluffy (about 15-20 minutes).
Serve: Fluff the rice with a fork and pair it with your favorite protein like jerk chicken, oxtail, or curry goat.