A thick version of Red Peas Soup

Stew Peas and Rice

Ingredients:

1lb Red Kidney Beans

1lb. Stew Beef

Ľ Salt Beef

˝ lb. Flour

2 tblsp. Salt

2 stlk. Scallions

2 sprg. Thyme

2oz. Cooking Oil

3 pints. Water

Soak the Salt Beef overnight, this will stop the stew from tasting too salty.

Wash Red Kidney Beans and remove discolored beans or foreign matter. In a 2-quart stock pot, add beef products and beans.

Cook beans and beef until they are soft (this will take some time; add water as needed).

While the other ingredients are cooking, you will have to make the little dumplings called spinners.

Put flour in a large bowl and add a little water. Knead flour into dough, adding water as necessary, like you’re making bread.

Pinch dough into small pieces, about 2” in diameter. Place pieces of dough into bowl and let sit for awhile.

In the meantime, check on the beans in the pot to see if they are soft. If they are, reduce the fire to medium.

With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti.

Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4” though. Repeat this process for all the pieces.

Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes.

Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew.

If it taste the way you like it…Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes.

This is usually served with white rice. But I dare you, try it with angel hair pasta.