Soak kidney beans in cool water for 8 hours or overnight; drain.

Transfer beans to a stockpot and cover with water.

Bring to a boil, then add minced garlic.

Reduce heat and simmer until beans are tender (about 1 hour).

Mix chopped onion, red bell pepper, vegetable oil, salt, and black pepper into the beans.

Toast rice in a saucepan over low heat until fragrant (about 3 minutes).

Add coconut milk, water, and kidney beans to the rice.

Bring to a boil, then reduce heat to low, cover, and cook until rice is tender (30-40 minutes).