Jamaican Rice and Peas

In a large bowl, soak beans in water to cover overnight. In a large saucepan with a tight fitting lid, place beans and coconut milk. Bring to a boil. Lower heat and simmer for 3-1/2 hours, or until beans are tender. Add green onion, garlic, hot chili pepper slices, thyme and black pepper.

Simmer for 5 minutes. Add rice. Liquid should be about 1-inch above rice - add water if necessary. Cover pan, bring to a boil, then immediately turn heat to low. Cook about 20 minutes, or until liquid is absorbed and rice is tender. Just before serving, stir to distribute rice and beans evenly.