1 - Cover the diced salt beef with water and bring to a boil.

2 - Repeat as necessary, draining and replacing water to eliminate some of the brine.

3 - In a separate pan, place beans in water, add coconut milk, bay leaves, pimento seeds, whole garlic, whole scotch bonnet pepper and scallions.

4 - Slowly bring to a boil and simmer for about 2 hours, or until beans are tender.

5 - Add salt beef, onions, thyme and crushed garlic and simmer for another 20 minutes.

6 - Adjust seasonings if necessary.

7 - Remove the bay leaves and scotch bonnet pepper, being careful not to burst the pepper.

8 - Serve with white rice and your choice of salad or vegetables.