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Prepare the Beans:
If using dried beans, soak overnight. Drain and rinse. Boil beans in fresh water until tender, about 1-1.5 hours. If using canned beans, skip this step.
Cook the Rice and Peas:
In a large pot, combine cooked beans, coconut milk, water, garlic, onion, scallions, thyme, and Scotch bonnet pepper. Bring to a boil.
Add Rice:
Rinse rice under cold water and add to the pot. Stir, cover, and reduce heat to low. Cook for 18–20 minutes, or until rice is tender and liquid absorbed.
Finish:
Remove Scotch bonnet pepper before serving. Fluff rice with a fork, adjust seasoning with salt and pepper.
Serving and Storage Tips:
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