Red Bean (Peas) Soup

Red Bean (Peas) Soup

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)

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

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.