Jamaican Stew Peas

Ingredients:
2 cups dried red kidney beans
2 lb. corned beef, cut into pieces
1 cup pumpkin, peeled and cut into small pieces (optional) 
1 bay leaf 
1 cup coconut milk
1 medium onion, chopped
3 cloves garlic, minced or 1 teaspoon garlic powder 
2 scallions, chopped
3 thyme sprigs
1 Scotch bonnet pepper (whole, not chopped)
1 teaspoon black pepper
1/2  teaspoon allspice (pimento) berries
Salt to taste
2 to 3 cups water (or enough to cover the beans and meat)

Dumplings/Spinner
1 cup flour (for dumplings/spinners)
1/2 teaspoon salt (for dumplings)
1/2 cup water (for dumplings)

Instructions:

1. Soak the kidney beans overnight in enough water to cover them.
2. Rinse the corned beef and cut into medium pieces. 
3. Add the soaked beans and beef into a large pot. Add enough water to cover them, about 3 cups. Add bay leaf, pimento seed, ½ teaspoon back pepper, ½ onion, 2 sprig thyme, ½ teaspoon garlic and pumpkin.  
4.  Bring to a boil, reduce the heat, and simmer until the beans and meat are tender (about 2 hours).
5. Once the beans and meat are tender, add the coconut milk and the remaining onion, garlic, scallions, thyme, Scotch bonnet pepper, black pepper, and salt to taste the pot. Stir to combine. Continue to cook while you prepare the spinners/dumplings. 
6. In a bowl, combine the flour and salt. Gradually add water while kneading to form a firm dough. Pinch off small pieces of dough and roll them into the palm of your hand to create a soft, tapered cylindrical shape.   
7. Add the dumplings to the pot, submerging them in the liquid. Add the remaining onion, scallion, thyme, garlic, black pepper, and salt to taste. Simmer for an additional 20 - 30 minutes, stirring occasionally, until the stew thickens.
8. Taste the stew and adjust the seasoning as needed, adding more salt and pepper if necessary. Do not burst the Scotch bonnet pepper unless you want the stew spicy.
9. Remove the Scotch bonnet and pimento seeds before serving. Serve the stew peas hot, with white rice.  

Notes: 

• You can add any type of stew meat to this recipe. Traditional it is made with salted pigtail and beef or salted beef. 
• To make it with salted pigtail (or salted beef), remove the excess salt and boil it in a pot of water for about 10-15 minutes. Drain and rinse again before adding it to the pot with the beans. 
• You can substitute habanero pepper for scotch bonnet pepper.  
• You can cook it in a pressure cooker on high for 10 minutes before releasing the pressure. Once the pressure is released and your meat and beans are tender, you can follow the recipe by adding the dumplings and remaining seasoning. ​