Jamaican Rice and Peas

Drain the beans and pour all the liquid into a measuring cup. Pour in coconut milk and enough water to make 4 cups of liquid. For example, if you had 1/3 cups of the bean liquid plus 2 cups coconut milk, you will need to add 1 2/3 cups water.

In a large pot, add liquid, garlic, scallions stalks, beans, and thyme sprigs. Add the salt and bring to a boil.
Add rice, pepper, and boil for a few minutes. Lower the heat and cook covered for 15–20 minutes, until there is no water left.

Remove the pepper, scallion, and thyme. Serve.