1whole scotch bonnet pepperhabanero seeds removed and chopped (more or less to taste)
1 3/4cupsdried kidney beans or 1 can kidney beans drained and rinsed
1tspdried thyme
1 1/2tspfreshly ground black pepper
1 1/2tspkosher salt
7whole allspice seeds
Instructions
If using dried kidney beans, soak them overnight in a bowl of water. This softens the texture of the beans. Drain the water from the beans and rinse thoroughly with water. If using canned beans, skip to step 2
Place beans and vegetable or chicken broth in a medium saucepan and bring to a boil using medium heat
While beans are simmering, add unsweetened coconut milk; stir for about 5 minutes