Jamaican Stew Peas and Spinners

Ingredients:

For the Red Peas:

• 2 cups (14 oz.) dried red kidney beans
• 10 cloves garlic
• 1 13-oz. can heavy coconut milk
• 1 onion
• 1 cup (~8) scallions
• 1 large carrot
• ¼ cup fresh thyme (4 tsp = 1⅓ Tb dried)
• ½ scotch bonnet pepper

For the Spinners:

• ¾ cup flour
• 1½ tsp salt
• ⅓ cup water

For Finishing the Stew:

• 2 Tb coconut oil
• 1 Tb salt
• 1 tsp pepper
• 1 tsp allspice
• ⅓ cup each red, yellow, and green bell peppers
• cooked rice
• (optional: ~1 lb. meat of your choice; pork works very well)
• Soak beans and 5 cloves of garlic in 6 cups of water overnight.
• Add coconut milk and bring to a boil. Simmer for 20 min.
• Add the other 5 cloves of garlic, plus the onion, scallions, carrot, thyme, and scotch bonnet pepper. Simmer for 20-25 min., until beans are soft.
• Meanwhile, combine the ingredients for the spinners to make a dough just wet enough to not stick to your hands. Knead for 2 min.
• Cut dough into quarters. Cut each quarter into thirds. Roll each piece between the palms of your hands to make long, skinny dumplings 3-3½ in. long x ¼-½ in. thick.
• Add ¼ cup water, coconut oil, and spinners. Cook 15-20 min. Add salt, pepper, allspice, and bell peppers, then serve.