← Nouns Cooking · Caribbean

Ingredients

• 300 g dried red kidney beans, soaked overnight
• 500 g stewing beef (or beef with some pig tail), cut into 3 cm cubes
• 2.5 l Water
• 1 Onion, chopped
• 4 cloves Garlic, crushed
• 2 Spring onion, lightly crushed
• 4 sprigs Thyme
• 8 whole allspice (pimento) berries
• 1 Scotch bonnet chilli, left whole
• 2 Potato, peeled and cubed
• 300 g yellow yam or sweet potato, peeled and cubed
• 2 Carrot, sliced
• 2 tsp salt, to taste
• 100 g plain flour, for the spinners
• 50 ml cold water, for the spinners

Method

1. Drain the soaked beans, put them in a large pot with the fresh water and boil hard for 10 min.
2. Add the beef, lower the heat and simmer, partly covered, for 1 hour, until the beans are soft and the beef is tender. Skim off any foam.
3. Lightly mash some of the beans against the side of the pot to thicken the soup.
4. Add the onion, garlic, spring onion, thyme, allspice, scotch bonnet, potatoes, yam and carrots and simmer for 15 min.
5. Mix the flour, a pinch of salt and the cold water into a stiff dough. Pinch off small pieces and roll them between your palms into thin spinners.
6. Drop the spinners into the soup and simmer for 15 min, until they float and the vegetables are tender. Season, remove the pepper and thyme stalks, and serve.

Tips

• Raw kidney beans contain a toxin: always boil them hard for 10 min before simmering, and never cook dried ones in a slow cooker from raw.
• For a meat-free version use vegetable stock and add a can of coconut milk with the vegetables.

Sources

Written in our own words after cross-checking these recipes:

Taste the Islands That Girl Cooks Healthy CaribbeanPot.com