Fill a large bowl with water, add beans and soak beans overnight. Next day rinse and drain. Fill 12 cups water in a stock pot and bring to a boil. Add beans and cover ajar, reduce heat to a simmer and cook for 1 hour or until tender but firm. When cool. Separate beans from the liquid. Set aside.
Heat oil in a large heavy bottomed pot over medium heat. Add onion, scallions and hot pepper and cook for 3 minutes. Add carrots, bell peppers and garlic and cook for another 5 minutes. Add beans and cook for 2 minutes, stirring gently. Add rice, thyme and cook for 3 minutes or until it begins to stick.
Add reserved liquid from the beans, salt, jerk seasoning, stock or coconut milk, give it a gentle stir, ensuring there is enough liquid to cover by 1 inch. Seal and cover tightly, reduce heat to low and cook for 15-20 minutes. Do not remove cover, leave it on for another 10-15 minutes, then fluff and remove thyme sprigs before serving.
Video
Notes
Time Saver - I used 1 can red kidney beans, rinsed and drained - along with 4 cups liquid in total (Coconut milk/water) to create a quick, grainy rice and beans--see second pic above!