In a large saucepan, add the soaked beans and cover with 3 cups of water or vegetable broth and coconut milk. Add green and yellow onion, garlic, thyme, allspice, Scotch bonnet pepper, ginger, salt and pepper.
Bring to a boil, cover and simmer on low for 1 hour. Stir in the rice, cover again and simmer on low for 30 minutes.
Remove from heat and let stand for 5 minutes. Discard the green onions, thyme stems, allspice berries and the Scotch bonnet pepper. Fluff the rice and beans with a fork, season to taste with salt. Serve with lime slices.
Using Precooked or Canned Beans
To a large pot, add drained cooked kidney beans, rice, water or vegetable broth, coconut milk, onions, garlic, thyme, allspice, scotch bonnet pepper, ginger paste, salt and pepper. Stir well to combine.
Cover the pot with a lid and bring to a rolling boil, then reduce heat to medium-low and cook for 20 to 25 minutes, or until the rice is tender and liquid is absorbed.
Remove pot from heat and let stand for 5 minutes. Discard the green onions, thyme stems, allspice berries and the Scotch bonnet pepper. Fluff peas and rice with a fork, and season to taste with additional salt if needed. Serve with lime slices.
If using dried beans, soak overnight, then drain. To make this recipe with canned beans, you will need two 15½-ounce cans, drained.
For spicier heat, use a small knife and cut a slit down one side of the scotch bonnet pepper.