Rinse the dried butter beans several times before placing them in a large bowl with enough water to completely cover the beans and soak for several hours or overnight. The beans will swell the longer then soak and absorb some of the water.
Discard the water and rinse off the beans one more time and set aside
Saute the onion, scallion, garlic and 1tbsp of curry powder until soft and translucent.
Transfer the onions, scallion and garlic into your slow cooker unit (my unit is removable so I don’t need to do this) add the other 1 tablespoon of curry powder, paprika, ginger, bay leaves, coriander/cilantro, black pepper, thyme, pink salt, cho cho, bell peppers, tomatoes and carrots to the unit.
Then add the water and coconut milk, stir, cover with lid and set your slow cooker to low for 6-8 hours.
A hour before completion feel free to add a scotch bonnet for mild heat and flavour.
Discard the thyme stems, scotch bonnet and bay leaves.
Do a taste test before adjusting seasoning if needed then serving accordingly.