Stew peas and rice

Directions

1. Rinse red beans in cold water and soak in 3 to 4 cups cold overnight.

2. Rinse salted pig tails and soak in about 6 cups of cold water overnight.

3. Drain water from pig tails; place in pot and cover with fresh cold water.

4. Bring to a boil; boil for 3 to 5 minutes; drain water.

5. Add 6 cups for fresh cold water to pot and bring to a boil; lower heat and cook about 1/2 hour.

6. Add red beans (including the water they were soaked in) and stewing beef to pot.

7. Cover pot and cook meat and beans on a low boil until very tender, about 1 hour (keep the liquid level the same by adding boiling water topot as liquid evaporates).

8. In a frying pan, melt margarine (or butter) using medium heat; saute onion, scallion (white part only, chopped), and red and green bell pepper until onion is transparent, about 3 minutes.

9. Add all the sauteed ingredients to pot on low boil along with remaining scallion (unchopped), sprigs of thyme, pimento (if using) and black pepper; remove scotch bonnet pepper after a few minute, or to taste.

10. Make small spindle-shape dumplings (called spinners) and add to the pot; simmer stirring often until stew thickens and dumplings are cooked.

11. Remove large pieces of scallion, sprigs of thyme and pimento (if using).

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