Sort and rinse the dried red kidney beans, then soak them in fresh water overnight.

After soaking, drain and rinse the beans, then add them to a large pot with 10 cups of fresh water. Bring to a boil over medium-high heat, Reduce to low, cover, and simmer for 45 minutes to 1 hour.

Once the beans are cooked, stir in the chopped onion, minced garlic, green onions, thyme, carrot, potato, yam, coconut milk, pimento berries, and vegetable bouillon cubes.

Add the Scotch bonnet pepper, bring the mixture to a boil, then reduce heat and simmer uncovered for about 30 minutes.

Remove the Scotch bonnet pepper before serving. For optional dumplings, combine flour, water, and salt, pinch small pieces into the simmering soup, and cook for 10 minutes.