Place beans in a bowl and cover with water.  Soak overnight. Drain.

 Add beans with 3 cups water in a large pot and bring to a boil.  Cook until tender.  I’ve found that the cook time for beans varies from batch to batch, so cook these until you’re able to smash them easily with your fingers, but still firm.

When beans are tender, add coconut milk, garlic, scallion, thyme and pepper; bring to a boil. 

 Add rice, stir well then lower the heat.   Cover pot and simmer for 20-25 minutes.  Rice should be soft but not mushy.   Fluff with a fork, then serve.