How to Make It
In a large enameled cast-iron casserole, combine the soaked and drained beans with the coconut milk, coconut cream, thyme sprigs, onion, scallions, salt and allspice. Add enough water to cover the beans by 2 inches and bring to a boil. Cover, reduce the heat to low and simmer the beans until tender, about 1 hour. Drain the beans; discard the thyme sprigs.
In a medium pot, combine the parboiled rice with the coconut milk, onion, scallions, garlic, salt and 3 3/4 cups of water. Bring to a boil. Reduce the heat to moderately low, cover and simmer for 10 minutes.
Stir 4 cups of the drained beans into the rice. (Save the remaining 2 cups for another use.) Cover and cook for 10 minutes, then uncover and cook for 5 minutes longer. Fluff the rice and peas with a fork and serve.