Dried beans

• Soak beans in water overnight or for at least 4 hours before cooking. In a pressure cooker, add 6 cups of water, salt, 2 cloves of garlic, a sprig of fresh thyme, and the peas. Allow the peas to cook for 30 minutes.
• Mince garlic, dice onion, carrots, potato, bell pepper, tomato and slice your scallion/green onion. Set aside.
• In a deep skillet (deep enough to cook the stew peas) add one tbsp. of oil over a high flame. Add the onion, scallion and garlic in the skillet and stir continuously until fragrant. Reduce flame to medium, add the rest of the prepared seasonings the all-purpose seasoning blend and salt then stir occasionally for 5-7 minutes.
• To deglaze the pan, add coconut milk and a whole scotch bonnet pepper followed by a cup of water (use the water you boiled the kidney beans in).
• To make the dumplings (spinners), pinch a piece of the dough as big as a tablespoon each and roll into finger-like shapes. Add them into the pot one by one and then stir gently. Cover with a lid and allow this to simmer on a low flame for 10 minutes.
• Add kidney beans and a sprig of thyme then cover the pan with a lid and allow to simmer for 10 minutes or until a desired consistency is reached. Simmer for longer if you desire a thicker stew.