Prepare: drain and rinse the kidney beans with cold water. Peel and finely chop the onion. Peel and mince the garlic. Remove the stem and seeds from the red bell pepper and cut into cubes. Cut the tomato into rough chunks. Slice the spring onion into rings. Dissolve the vegetable stock cube in about 1 cup of warm water. Juice the lime. Optional: prepare a chili pepper to taste, leave it whole for a mild flavor or finely chop it for extra heat.

Heat the oil: place a large pan over medium heat and heat a splash of vegetable oil until shimmering.

Sauté the vegetables: add the chopped onion and cook for 1–2 minutes until translucent. Add the minced garlic and red bell pepper and cook for another 2–3 minutes until the vegetables are softened.

Add the spices: sprinkle thyme, paprika, and allspice over the vegetables. Add the scotch bonnet pepper if using. Cook for 1 minute, until fragrant.

Add the wet ingredients and beans: pour the drained kidney beans, coconut milk, dissolved stock, tomato chunks, and soy sauce into the pan. Stir well and season with salt and black pepper.

Simmer: let everything gently bubble for 15–20 minutes, stirring occasionally, until the sauce thickens. Mash or partially crush some of the beans with the back of a spoon for a creamier texture.

Finish: stir the sliced spring onion and lime juice through the stew. Taste and adjust salt, pepper, or soy sauce as needed.