Soak black eyed peas, drain, put in a pot with 3 cups water and chopped garlic.
Bring to a boil, then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
Stir 2 cups long grain white rice and return to a boil.
Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
Remove from the heat and let stand, covered, 10 minutes. Remove the thyme sprigs, scallions, and chile pepper, and fluff with a fork before serving.
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