scotch bonnets finely chopped (if you don’t want it hot, just use one. If you want it even milder, take out the seeds and discard) In another pan, fry the onions with oil, spring onions, thyme, garlic, all-purpose seasoning and scotch bonnet. Cook for 7 minutes on a medium heat and then add to the beans

Drain kidney beans and rinse with cold water. Fill a saucepan with 1.5 litres of cold water, bring to the boil and add kidney beans. Boil for 10 minutes and then reduce the heat to a simmer. Cook for 35 minutes until the beans are soft. dried kidney beans (soak them overnight in cold water in the fridge. Dried kidney beans are best as they taste better and give the rice the correct colour, but you can use canned kidney beans. Just don’t soak them.)