12 cups water
3 cups raw red kidney beans, washed and soaked overnight
1 lb. stewing beef
10 cups water
1/2 lb. yam, peeled and cubed
1 medium potato, peeled and cubed
1 medium carrot, peeled and chopped
1 medium sweet potato, peeled and chopped
10 to 12 spinners (dumplings)
1 cup coconut milk
3 stalks escallion, chopped
6 slices breadfruit
1 sprig fresh thyme, chopped
1 whole Scotch Bonnet pepper
1 12 oz. package of chicken or beef soup
Cooking Directions
In a large stockpot, bring water to boil. Add stewing beef and red beans and boil until meat is tender.
Add yams, potato, carrot, sweet potato, and spinners and boil for another 15 minutes.
Stir remaining ingredients, lower heat, and let simmer for 5 minutes, stirring occasionally, until vegetables are cooked.
Remove thyme and Scotch Bonnet pepper before serving.
