Step 1

Rinse and sort beans and place in a stockpot.

Step 2

Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.

Step 3

Drain and rinse beans.

Step 4

Bring to a boil with chicken stock, water, and coconut cream.

Step 5

Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.

Step 6

Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.

Step 7

Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).

Step 8

Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.

Step 9

Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.

Step 10

For Vegetarian use water not the chicken broth or stock.