Soak the beans overnight in filtered or cooled boiled water from the kettle, adding the onion and garlic halfway through.

Drain, discard the onion and garlic and tip the beans into a heavy pot or casserole. Add the pimento berries, sliced garlic to the beans and cover with boiling water. 

Simmer over a low heat for 45 minutes, then add the spring onions, red pepper and simmer until the beans are cooked. Don't let them get too soft, they should smell sweet and creamy.

Pour just enough hot water over the creamed coconut packet to dissolve, then add to the beans. You can add more or less if you prefer - I find too much coconut cream makes the rice greasy. 

Add the thyme, soy sauce, whole Scotch bonnet, fresh coconut and ginger and simmer, covered for 15 minutes. Fish out and discard the Scotch bonnet. 

Wash the rice and, once it is free of starch, add it to the beans and stir with a fork. Add about a litre of water and the coconut oil. Add salt and pepper to taste.

Cook, covered, over a low heat, until the rice is soft and fluffy, checking on the water levels but without stirring.