Soak beans overnight. Add coconut cream
to the water.
Put the beans in the pan, add
coconut milk. Bring to a boil, then lower the heat and cook until the beans are tender -
the time will vary according to age. Add the thyme, hot pepper, garlic, scallion and black
pepper. Simmer for a few minutes, then add rice.
The liquid should now be about
1 inch above the rice, so add the water if necessary. Cover the pot, bring to the boil
once again, then immediately turn the heat to low. The rice will be ready as soon as the
liquid disappears and each grain of rice is separate. Stir before serving.
At Christmas peas and rice is
often made with green gungo peas.