Drain the kidney beans through a sieve and rinse under a cold tap. Shake the kidney beans dry and tip them into a pan. Add the rice and a pinch of salt. Pour in 300ml boiling water and stir well. Cover the pan with a lid, bring to the boil, then reduce the heat to a gentle simmer. Cook for 8 mins till the rice has absorbed all the water and become tender. Set aside, in the pan, to steam and finish cooking. The rice will keep warm in the pan for 15 mins.

While the rice cooks, peel the onion and finely slice it. Trim the woody ends off both the French and runner beans, and slice them into bite-sized pieces. Halve the cherry tomatoes. Peel and finely chop the garlic clove. Halve the chilli, scraping out the seeds and membrane for less heat, and finely chop the chilli.

Pour 1 tbsp oil into a large pan and warm over a medium heat. Slide in the onion. Sprinkle in a pinch of salt and pepper. Fry for 5 mins, stirring often, till slightly softened. Stir in 1 tbsp jerk seasoning, the chilli and garlic. Cook for 2 mins.

Add the cherry tomatoes to the pan. Stir in 1 tbsp Demerara sugar and crumble in the coconut cream. Pour in 200ml boiling water and stir. Simmer for 5 mins.

Stir in the French beans and the runner beans. Cover the pan and continue to simmer for 10 more mins, stirring occasionally, till softened.

Squeeze in the lime juice. Taste the sauce and add a little salt or pepper if needed. Spoon the rice and beans into bowls, top with the beans and serve.