RED PEA SOUP WITH SPINNERS

This  is a soup native to Jamaica 
The spinners are dense dumplings that are cooked in the soup.

1 1/2 pounds beef stew meat, cut into cubes 
3/4 pound pig's tail or ham, chopped
2 cups dried kidney beans, soaked overnight. and drained 
4 quarts water 
2 Scotch Bonnet chillies (whole) 1 sprig fresh thyme
1/2 pound potato or yellow yam 3 green onions Salt to taste

Place meats, kidney beans and water in a large pot over medium  heat. Bring to a boil. 
Reduce heat and simmer, covered, about 2 hours, or until  the beans are soft. 
Add the chillies, thyme, potato and green onions. 
Simmer 30 minutes or until potato is almost tender.
Prepare spinners and place on top of soup. Cover and cook 15 minutes.
Discard chilli. 
Serve hot. Makes 6 servings.

SPINNERS
1 cup all‑purpose flour 1 pinch of salt About 1/3 cup water
Mix together flour, salt and enough water to make a stiff dough. 
Pinch off walnut size balls. In the palm of your hands, knead and shape into long, thin dumplings. 
Add to the soup during last 15 minutes of cooking.

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