Place the red kidney beans in a medium sized bowl and fill with enough water to cover the beans.
Allow to soak for several hours or overnight.
Rinse the beans several times then place in a large enough stock pot with the 9 cups of water
Add the garlic, scallion, thyme and pimento to the pot and bring to the boil
Once boiled, reduce the heat to medium, cover and cook the beans until tender (this should take 50 minutes- 1 hour)
As the beans cook make the dumpling by adding the flour to a bowl with the pink salt, gradually pour the water into the flour and knead into a pliable dough ball.
Take a small piece of the dough and roll into the palm of your hands to make spinners or flat into small discs, repeat with the remaining dough and set aside.
Once the beans have tenderised, remove ½ cup worth of beans, mash them and add them to the pot.
Reduce the heat to low, add the scotch bonnet, vegetables and dumpling
Add the coconut cream and season with garlic, ginger, black pepper and optional coriander.
Cover the pot with a lid and allow to simmer for 20minutes.
Add pink salt according to taste
Carefully remove and discard the stems from the thyme and scotch bonnet