Night Before: Rinse red beans in cold water and soak in 3 to 4 cups cold overnight. Rinse 2 salted pig tails and soak (not in ingredient list) in about 6 cups of cold water overnight. Next Day: Drain water from pig tails; place in pot and cover with fresh cold water. Bring to a boil; boil for 3 to 5 minutes; drain water. Add 6 cups cold water and bring to a boil; lower heat and cook about 1/2 hour. Add red beans (including the water they were soaked in) and stewing beef to pot. Cover pot and cook meat and beans on a low boil until very tender, about 1 hour (keep the liquid level the same by adding boiling water to pot as liquid evaporates). In a frying pan, melt margarine (or butter) using medium heat; saute onion, scallion (white part only, chopped), and red and green bell pepper until onion is transparent, about 3 minutes. Add the sauteed ingredients to pot on low boil along with remaining scallion (unchopped), sprigs of thyme, pimento (if using) and black pepper; remove scotch bonnet pepper after a few minute, or to taste. Make small spindle-shape dumplings (called spinners) and add to the pot; simmer stirring often until stew thickens and dumplings are cooked. Remove large pieces of scallion, sprigs of thyme and pimento. Serve over steamed white rice with fried plantain.
