Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 cups Red Kidney Beans soaked
• 2 lbs salted pigtails 1.5-inch pieces
• 1 lime or lemon juice
• 1 medium onion diced
• 3 stalks scallions chopped
• 8 cloves garlic
• 8 sprigs thyme
• 2 bay leaves
• 1 Scotch Bonnet pepper
• 1 teaspoon black pepper
• 6-10 allspice berries pimento seeds
• 3/4 teaspoon smoked pimento smoked paprika
• 1 pack coconut milk powder 1.76 oz
• 9-12 cups water
• 1 cup flour dumplings
• 1 teaspoon salt dumplings
• 1/2 teaspoon brown sugar
• 3/4 teaspoon salt adjust to taste

Method

1. Add the 2 cups of red kidney beans to a pot.
2. Pre-boil the salted pigtail pieces.
3. In a large pot, combine the kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch bonnet pepper, black pepper, allspice berries and smoked paprika.
4. Add the coconut milk powder and 9 cups of water. Bring to a boil.
5. Reduce the heat to a simmer and cook for 2 to 2 1/2 hours, skimming off foam and adding more water as needed, up to 3 additional cups.
6. To make the spinners, combine the flour, salt, brown sugar and water in a bowl. Knead into a soft dough and roll into small, thin dumplings.
7. Add the spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until the dumplings are soft and the stew has thickened.
8. Taste and adjust the salt before serving. Serve as a hearty stew or over steamed rice.

Prep: 20 minutes · Cook: 1 hour · Total: 1 hour 20 minutes

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).