Cook Beans: Soak 1 cup dried beans overnight. Drain. Add 4 cups of water to saucepan, bring to boil add 1 cup soaked beans or peas and boil until beans are cooked. Drain (reserving any liquid if you would like to use) and set aside. Alternately, pressure cook in an Instant Pot for 10 mins or until tender but still firm. Once cooked, drain black eye peas, reserving liquid. Add coconut milk to the reserved liquid and add enough hot water to make 5 cups of liquid.
Prepare meat: Cut meat into 1- 2-inch pieces. Wash with the juice or a lime or lemon and several changes of water. Drain well. To the meat, green seasoning, 1/2 onion, salt and pepper to taste. Mix well to coat the meat with the seasonings. Marinate for at least an hour or overnight.
Heat oil in a dry large deep heavy-bottomed pot or dutch oven over medium heat. Add sugar and allow it to froth, expand, bubble and darken(but not black and smoking). If black, start over.
Immediately add the seasoned meat and thyme, stirring frequently to coat about 5 minutes. Cover, reduce the heat to low and cook for 20-30 mins or until tender but 75% cooked—chicken will take less time, other red meats will take longer.
Rinse rice under running water until the water runs clear. Drain and add the rice to the pot along with scallions, celery, carrots, chopped bell pepper, remaining onion, and cook stirring, for 3 minutes.
Add the coconut milk mixture to the pot or enough liquid to cover by 1 inch. Season with salt and pepper to taste. Mix well.
Bring to a boil. When the liquid comes to a boil, reduce the heat to low or simmer, cover pot tightly with a cover and cook for about 30 minutes or until rice is cooked and all the liquid has evaporated. Stir every ten minutes to combine the flavors and ensure that it is not sticking.
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Notes
If using canned black eyed peas, you will need about 2-3 cups cooked peas - about 1 - 1 1/2 cans.