Place the soaked red kidney beans, salted pig tails (or beef), and beef stew meat into a large, heavy-bottomed soup pot or Dutch oven. Pour in 8 cups of water and bring to a rolling boil over high heat.

Reduce the heat to medium-low, cover, and let simmer for about 1 hour to 1 hour 15 minutes, or until the beans and meats are tender. Skim off any foam that rises to the top during the first 15 minutes of boiling.

While the soup simmers, prepare the dumplings (known as spinners). In a medium bowl, mix the flour with a pinch of salt, then gradually add 1/3 cup of water, kneading until a smooth, firm dough forms. Roll small pieces of dough between your palms to create long, finger-like dumplings and set aside.

Once the beans and meat are tender, stir in the coconut milk, chopped onion, minced garlic, diced sweet potato, whole pimento berries, and fresh thyme sprigs. Bring the mixture back to a gentle simmer and cook for 20 minutes until the sweet potatoes begin to soften.

Gently drop the prepared spinners into the bubbling soup, along with the whole, uncut Scotch bonnet pepper. Be careful not to burst the pepper, as it will make the soup overwhelmingly spicy; it should just infuse the broth with a fragrant heat.

Simmer uncovered for a final 15 to 20 minutes, stirring occasionally until the soup has thickened and the dumplings are cooked through and floating. Taste the broth and adjust the seasoning with salt and black pepper as needed.

Carefully remove the Scotch bonnet pepper and thyme stems before serving. Ladle the hot soup into deep bowls and enjoy this hearty, comforting meal on a chilly evening.