1 lb red kidney beans
3 lbs chicken (I used legs), cut into 1.5-inch pieces
8 garlic cloves (4 cut in half, 4 minced for later)
8 pimento seeds
6-8 sprigs of thyme
1-inch piece of ginger
3 scallion stalks (whole or cut in half)
1 scotch bonnet, whole
1 cup coconut milk
1/3-1/2 cup all-purpose flour (for spinners)
Couple dashes of salt (for the peas pot and the spinners)
1 tbsp chicken seasoning
2 tsp seasoned salt
1 tsp Black pepper
All-purpose seasoning – optional, as needed
Sazón (with annatto) – optional, as needed
1) Rinse the fresh/dry red beans. Fill the bowl of beans with water (at least 2 inches above the beans). Add the 4 garlic cloves that were split in half, pimento seeds, and some of the thyme. Soak the beans for at least 4-6 hours (or overnight).
2) Season the chicken with the chicken seasoning, seasoned salt, and black pepper. (If you have fresh green seasoning, add a tablespoon.) Massage the seasonings into the chicken, and let it marinate in the refrigerator for the amount of time the beans/”peas” will soak.
3) After the peas have soaked, transfer the peas (water and seasonings they soaked with included) with the piece of ginger and a dash of salt to a pot. The peas will have absorbed most of the water, so add more to reach at least 2 inches above the beans in the pot.
4) Boil the peas for about 45 minutes to one hour (or pressure cook for 10 to 15 minutes) on medium-high heat until the peas are nearly fully cooked. (To test, check if they have begun to split open and can be pressed between your fingers but still give resistance.)
5) While the peas cook, remove the chicken from the refrigerator and prepare the rest of the fresh ingredients and the spinners. (For the spinners, add a dash of salt to the flour, mix, then and water a lit bit at a time until you can form a ball that isn’t sticky. Pinch small pieces off and spin them in your hands as if you’re starting a campfire.)
6) Once the peas have nearly cooked, add the chicken and stir well. Add hot water if needed to reach the level of the pot’s contents. Let everything cook together for 15 minutes.
7) Add the coconut milk and fresh ingredients. Bring to a rolling boil, then turn the heat down to medium and cook for another 15 minutes.
8) Season the pot to taste with all-purpose seasoning, and add Sazón if needed for extra flavor and coloring.
9) Add the spinners and let it simmer on medium-low for another 10-15 minutes.
Serve and enjoy!