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1
Wash the beans and sort through them to remove any stones.
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2
Strain the beans and place in a 3-quart Dutch oven.
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3
Cover the beans with the water, and bring the contents of the pot to a boil, reduce the heat to a simmer and cook the beans until fork tender, about 2 to 3 hours.
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4
Strain the beans through a colander, and reserve the liquid.
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5
Return the Dutch oven to the stove, and set over a medium heat.
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6
Add the olive oil to the pan and once hot, about 1 minute, add the salt pork to the pan.
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7
Cook the pork, stirring often until most of the fat has rendered out and the meat is slightly caramelized, about 4 to 5 minutes.
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8
Add the onions, shallots, green onions and garlic to the pan and cook, stirring often for 3 to 4 minutes.
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9
Return the beans to the pan and cook, stirring occasionally until the skins are wrinkled, about 5 minutes.
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10
Add the rice, thyme and cloves to the pan and cook, stirring to coat the rice in the fat for 3 to 4 minutes.
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11
Pour the coconut milk and 2 1/2 cups of the reserved bean cooking liquid (top-off with water if you do not have enough bean cooking liquid) to the pan and bring to a boil.
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12
Season the rice and beans with the salt and add the Scotch bonnet to the pan.
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13
Once the rice comes to a boil, reduce the heat to a low simmer and cover the pan with a lid.
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14
Continue to cook the rice until the liquid is absorbed, about 25 minutes.
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15
Leave the lid on the rice, and allow it to steam, for 5 minutes, before removing the lid.
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16
After the rice has steamed, remove the lid and fluff the rice with a fork or large slotted spoon.
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17
Serve while hot.
