Wash the kidney beans and put them in a pressure cooker with 3 cups of water, pimento berries and ginger, half the salt and pressure for 20 minutes.
Make sure the pressure cooker is cool before you open it.
Return the pot to the stove on medium heat. Add the coconut milk, thyme, scallion, onion, garlic, scotch bonnet pepper and the rest of the salt.
Cover the pot and bring it to a boil. At this point, taste to see if seasoned to your liken.
Add the rice. Return the lid to the pot and bring it to a boil. Turn the heat to low and let the rice steam until all the water evaporates.
Turn the feat off and let the rice sit for another 5 minutes. Remove the thyme stems and the scotch bonnet pepper. Serve!
The type of rice you use will affect the recipe shared above. I'm using long grain rice. If you use another type of rice, you will have to adjust the recipe according to the amount of liquid and time that rice takes to cook.
If you don't have a pressure cooker and still wish to use dry kidney beans, it's best to soak the beans overnight before cooking them. Doing this helps to reduce the cooking time. It may take about minutes or more for the beans to cook without a pressure cooker.