Cart Items: 0  Total: $0.00 Red Bean (Peas) Soup Ingredient: 2 cups dried red beans or kidney beans 2-1/2 quarts water 1-1/2 pounds beef stew meat, trimmed of excess fat 3/4 pound salted pig''s tail or chopped cooked ham 3-3/4 quarts water 1 cup Tortuga Dark Rum 1 large onion, chopped 4 scallions, chopped 1 large sprig fresh thyme or 1 teaspoon dried thyme 2 cloves garlic, minced 1 tablespoon Tortuga Hell-Fire Hot Pepper Sauce 1 tablespoon fresh grated gingerroot 1 tablespoon chicken bouillon granules or salt, more to taste 3/4 pound West Indian yellow yams or cocos, peeled & diced Dumplings (recipe follows) Directions: Soak the pig's tail in cold water for 4 hours to remove some of the salt. Rinse the beans & add to 2-1/2 quarts of hot water in a large pot. Stir & bring the beans to a full boil over high heat, then turn off the heat. Cover the pot & soak beans for 2-4 hours. Drain both the pig tail & beans (if using ham, add here) and transfer to an 8-quart pot or Dutch oven, & add the remaining 4 quarts of water, rum beef & all remaining ingredients except yam & dumplings & bring to a boil, stirring several times. Reduce heat to low, cover & simmer for 2-1/2 hours or until beans are turning soft & meat is almost fork tender. Add the chicken bouillon or salt, yams and dumplings and cook another 20 minutes until all ingredients are soft & dumplings are cooked. Remove whole Scotch bonnet pepper & adjust seasonings as desired. If you want a smoother soup, puree half the soup or more in a food processor & return to the pot. Plain Flour Dumplings 1-1/4 cups flour teaspoon salt Water Combine the flour and salt and add enough water to make a stiff dough. Measure out about 2 tablespoons for each dumpling onto floured surface and roll into two-inch lengths. Add to the simmering Rundown or soup during the last 15-20 minutes.