👨‍🍳 作り方

1. 1

   Rinse the soaked kidney beans and drain. If using salted meat, rinse and soak it in cold water for at least 3 hours (or overnight) to reduce saltiness, changing the water a few times. Drain the meat.

2. 2

   In a large Dutch oven or heavy-bottomed pot, combine the drained beans, drained salted meat (if using), beef chuck (if using), and peeled garlic cloves. Cover with 8-10 cups of cold water.

3. 3

   Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the beans and meat are nearly tender, about 1.5 to 2 hours. Skim off any foam that rises to the surface.

4. 4

   Add the coconut milk, allspice berries, fresh thyme sprigs, scallions, and whole Scotch bonnet pepper (if using). Continue to simmer for another 30 minutes, allowing the flavors to meld and the stew to thicken slightly.

5. 5

   While the stew simmers, prepare the spinners: In a small bowl, whisk together 1 cup of all-purpose flour and a pinch of salt. Gradually add about 1/2 cup of cold water, mixing until a sticky dough forms. Knead briefly until it comes together, then cover and let rest for 15 minutes.

6. 6

   Tear off small pieces of the dough and roll them into thin, cigarette-sized strips (spinners). Add the spinners to the simmering stew and gently push them under the surface of the liquid. Cover and cook for another 15-30 minutes, or until the spinners are cooked through and the stew has thickened.

7. 7

   Remove and discard the allspice berries, thyme sprigs, scallions, and Scotch bonnet pepper. Season the stew with salt and freshly ground black pepper to taste. Serve hot, traditionally over white rice.