If Using Dried Beans: Soak the beans: Rinse the dried red kidney beans thoroughly and soak them in water overnight. If you’re short on time, you can quick-soak them by boiling them for 5 minutes, then letting them sit for an hour. Drain and set aside.

1. Cook the beans: In a large pot, add the soaked beans and 4 cups of water. Bring it to a boil, then reduce to a simmer and cook for 1 to 1.5 hours, or until the beans are tender. If necessary, add more water during the cooking process to keep the beans covered. Once the beans are tender, drain them and set aside.
2. If Using Canned Beans: Skip the soaking and cooking: If using canned beans, simply drain and rinse them well.
3. Prepare the rice: In a separate large pot, heat the oil over medium heat. Add the chopped onion, garlic, and scallions. Sauté for 3-4 minutes, until softened and fragrant.
4. Add spices: Stir in the thyme, allspice, salt, black pepper, and the optional Scotch bonnet pepper (or jalapeño) for heat. If you’re using a bay leaf, add it now as well.
5. Cook the rice: Add the drained beans (either cooked or canned), coconut milk, and water (or broth) to the pot. Stir to combine, then bring the mixture to a simmer. Once it starts simmering, add the rice, stir to combine, and bring it back to a simmer.
6. Simmer: Lower the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring during this time, as it can cause the rice to become mushy. Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
7. Fluff and serve: Fluff the rice with a fork, removing the bay leaf and Scotch bonnet pepper (if used). Taste and adjust the seasoning with more salt or pepper, if desired.
8. Serve: Serve the Jamaican Red Beans and Rice as a side dish with your favorite Caribbean mains, such as jerk chicken, pork, or fish, or enjoy it as a main dish with a side of salad.