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Place all your dried beans in a single, large bowl and cover them completely with cold water. Leave them to soak overnight.
When you’re ready to cook them, drain the beans and rinse them under cold running water for 30 seconds.
Heat up a large stew pot on a medium heat and add the coconut oil. Once melted and hot, add the onion and a pinch of salt. Sauté for 2 minutes.
Add your cinnamon stick, cloves and pimento berries. Sauté for 5 minutes, until aromatic.
Add the ginger and garlic, sauté for 1 minute, then add the turmeric. Reduce the heat to low and cook for 5 minutes, until the ginger and garlic are soft and the turmeric is cooked out.
Add the vegetable stock, thyme, rosemary, bay leaves and mixed peppercorns to the pot, then increase the heat to bring the liquid to a light simmer.
Add the soaked and rinsed beans, cover the pot with the lid, reduce the heat again and simmer for 1 hour 30 minutes, until the beans are soft and fully cooked.
Add the coconut milk and diced vegetables and simmer for 40 minutes with the lid partially on, until the vegetables are cooked through.
Season to taste with salt and pepper, then serve with rice.