STEW PEAS AND RICE

Steps:

• Soak the Salt Beef overnight (included in prep time), 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.