Soak the dried red kidney beans overnight in water.

Drain the soaked beans and place them in a pot.

Add sliced onion, chopped green pepper, and minced garlic (if using) to the pot.

Add enough water to cover the beans.

Bring the mixture to a boil, then reduce heat and simmer until the beans are tender and whole (about 45 minutes).

Add thick coconut milk, salt (or salt pork), ground black pepper, and dried thyme to the pot.

Stir in the rice.

Cook over gentle heat until the liquid is absorbed by the rice.

Stir gently with a fork to fluff the rice.

If necessary, add a little water at a time to ensure the rice is cooked through without burning.