Rinse and strain the dry kidney beans and place them in the Instant Pot with water. Make sure the pressure valve is sealed. Set at high pressure for 30 minutes, and allow for natural release (about 20 minutes). 

After the beans are done cooking, remove the lid and add the remaining ingredients—long-grain brown rice, fresh thyme, green onions, chopped garlic, ground allspice, scotch bonnet pepper (or scotch bonnet pepper sauce), and coconut milk. Give it a stir and ensure the rice is immersed in the liquid. Put the lid back on. Make sure the pressure valve is sealed. Set the Instant Pot to low pressure for 14 minutes and allow for natural release (about 20 minutes). 

When the rice is done cooking, give it a stir. Salt or add coconut aminos to taste and enjoy!

If you don't have an Instant Pot, you can make this dish on the stovetop.

Soak the dried kidney beans in water overnight, drain, and rinse.

In a large pot, add soaked, drained, and rinsed kidney beans, along with water, thyme, garlic, green onion, allspice, coconut milk, and scotch bonnet pepper sauce. Bring to a gentle boil, reduce heat, cover with a lid, and simmer for about 40 minutes or until beans are tender.

Then, add the rice and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat and let it sit for about 10 minutes before serving. Salt to taste and enjoy!