Jamaican Peas and Rice

Directions

1. 1
   Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan.
2. 2
   Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
3. 3
   Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper.
4. 4
   Bring to a boil. Stir once, then reduce heat to low.
5. 5
   Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes.
6. 6
   Let stand, covered, 15 minutes.
7. 7
   Fluff mixture with a fork, and season with salt and pepper.