Sort and rinse the kidney beans. Rinse and drain. Then put the beans inside a large bowl, cover with enough water to totally submerge the beans, and leave to soak overnight (see instructions below for the no-soak method and the canned method).
Drain the peas and put them in a large pot. Add chicken stock, thyme sprigs, and garlic. Leave to cook for 1 hour or till the beans become tender.
Add the rice (rinsed and drained), onion, spring onion, ginger, coconut milk, scotch bonnet pepper, allspice, and salt. Stir well to combine.
Bring to a boil, reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.
Remove the habanero peppers and thyme leftovers.
Add the butter (if using) and fluff with a fork and serve with Jamaican jerk chicken and plantain.