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Wash the gungo peas and pour away the water. In fresh, clean water, leave to soak overnight.
Pour away the water. Add the gungo peas to a pot with fresh water, 1 tsp salt, garlic, pimento berries (allspice), and ginger. Cover and put to cook on medium to high heat. Cook until the peas are soft, which may take over a hour. (I would suggest using a pressure cooker to cook the peas for 30 to 45 minutes.) Check the pot every so often to make sure enough liquid to cook the beans. Add water as needed.
Add the coconut milk, ¼ tsp salt, scallion, thyme, onion and scotch bonnet pepper to the pot. Cover and bring to a boil. At this point, taste to decide if you want more salt.
Wash the rice and add it to the pot. Stir to prevent the rice from clumping together. Add hot water so that the liquid in the pot is an inch and a half above the rice. Cover the pot, turn the heat to low, leave to steam until all the water evaporates.
Turn the off and let the rice sit for a few minutes. Remove the scotch bonnet pepper and serve.