Place the dried peas in a bowl with enough water to cover the peas and leave to soak overnight or several hours.
The next day, discard the water and rinse the peas.
Add the peas to a large saucepan with the 6 cups of water along with the garlic and onions and tied thyme sprigs.
Bring to a boil then reduce to medium heat, place the lid half on and simmer for roughly an hour or until peas are soft (you should be able to mash them with ease when they are done)
Add the carrots, bell peppers, pimento, black pepper, all purpose seasoning and pink salt.
Add the spinners then pour in the coconut milk.
Bring the pot to the boil then reduce to medium-low.
Allow the spinners to start cooking for 10 minutes then either remove about ½ cups worth of peas and mash them then return/stir them into the pot. (you can do this by using the back of a spoon instead) I like to do this to help thicken the stew plus it quickens the simmering process.
Add the scotch bonnet then place the lid half on and allow the stew to simmer until it thickens (it should take about 30-45 minutes)
Do a taste test and adjust the seasoning if needed.
Remove the thyme stems and scotch bonnet before serving.