Soak the beans overnight in a pot of warm water. The next day, drain the beans and add to a large pot, along with the minced garlic, allspice, thyme, scallion, cloves, scotch bonnet pepper, and 2 teaspoons of salt. Cover with water.

Bring to a boil over medium high heat. Stir in the coconut milk and bring to a simmer. Add the brown sugar and all-purpose seasoning. Cover and let simmer on low heat for close to an hour, stirring occasionally, until the beans are cooked through. Stir in the rice, along with 4 cups of water. Cover and simmer on low heat until the rice is tender and the liquid is absorbed, about 30 minutes.

Remove from the heat and let steam for 10 minutes. Discard the allspice berries, sprigs of thyme, whole scallion and cloves. Fluff the rice and beans and season with more salt if needed. Serve immediately. Leftover rice and peas can be stored in an airtight container in the refrigerator for 4 days.